Itialian Gnocchi With Toasted Walnut Arugula Pesto

3 cups gnocchi
1/4 cup Parmesan cheese
1/4 cup toasted walnuts, chopped
4 tightly packed cups arugula
1 garlic clove, grated
1/4 cup olive oil
salt and pepper to taste
fresh grated Parmesan cheese for serving

Put the Parmesan cheese, walnuts, arugula, and garlic in your food processor or blender. Pulse until well blended and finely chopped. Keep the motor running and drizzle the olive oil in. Continue processing until you have a pesto consistency – it should be smooth and bright green. Add some salt and pepper, taste, and adjust as needed.

Put a large soup pot of salted water on medium-high heat, bring to a boil, add the gnocchi, turn heat down and simmer until the gnocchi come up and float; drain well and then put cooked gnocchi back in the pot. Add 1/2 cup of the pesto and toss it to coat the gnocchi. Taste and add more pesto if desired.

Serve by spooning the pesto coated gnocchi in shallow bowls and top with sprinkles of fresh grated Parmesan cheese.