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Arugula Pesto with Herbed Ricotta Gnocchi


Arugula Pesto with Herbed Ricotta Gnocchi Recipe

Ingredients:
  • 2 cloves garlic, peeled and pressed
  • 1/4 cup pine nuts, toasted
  • 1 1/2 cups arugula leaves, well rinsed and towel-dried
  • 1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt and freshly ground pepper, to taste
  • 1 cup semolina flour
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh chervil
  • 1 tablespoon finely chopped fresh fennel leaves
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground pepper
  • 1 pound whole-milk ricotta cheese, drained
  • Olive oil, for tossing gnocchi
  • 12 lemon gem marigolds
Directions:
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