Ingredients Jump to Instructions ↓

  1. 150g fresh basil

  2. 30g pine nuts

  3. 2 cloves of garlic

  4. 25g grated parmesan

  5. 120ml virgin olive oil

  6. 2g table salt

  7. 1 kg of gnocchi

  8. 1 tablespoon of olive oil

  9. 3 cups of cherry tomatoes

  10. 1 bunch of arugula

  11. 2 cups of mini fresh mozzarella balls

Instructions Jump to Ingredients ↑

  1. Prepare the pesto (6 first ingredients): Put everything in a blender and mix for a couple of minutes until you have fine grained pesto. Don’t over do it, or the pesto will start to warm up and the this will darken it’s beautiful green color. Cook the gnocchi according to the instructions, unless you’re making them from scratch, which is even better! Drain and put back in the cooking pan. Drizzle with a little bit of olive oil to keep them moist and avoid them from sticking together.Keep warm. Cut the cherry tomatoes in half, wash and chop the arugula in half or even in three sections if the stems are really long. Remove any hard or fibrous parts. Drain the mozzarella. Now, heat the gnocchi in the pan, gently. When they are nice and warm, pour in a large salad bowl and immediately add the cherry tomatoes, the mozzarella and the arugula. Pour half cup of pesto and toss the everything together. You might want to add more if you like. Serve immediately in individual bowls and don’t forget to have extra Parmesan and cracked pepper on the table, they are great additions to this light and simple dish.


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