Potato Gnocchi with Arugula Pesto and Salmon

Name: Potato Gnocchi with Arugula Pesto and Salmon
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 1/3 lbs potato gnocchi (about 600 grams); 4 cups arugula, washed and dried (about 100 grams); 1/4 cup grated Pecorino cheese (about 30 grams); 1/4 cup grated Parmesan cheese (about 30 grams); 2 tablespoons extra virgin olive oil (about 30 grams); 1/3 cup pine nuts (about 50 grams); 7 oz fresh salmon (about 200 grams); 1 garlic clove; Salt and pepper, to taste

stefania divittorio @laStefy61

This is the time of year when arugula grows wild and plentiful in our countryside (I'm in Salento). With its slightly peppery and unmistakable flavor, arugula is known for its stimulating, cleansing, and digestive properties, and is even considered an aphrodisiac. So why not make a pesto with it?

stefania divittorio @laStefy61

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Ingredients

30 minutes

Serves 4 servings

1 1/3 lbspotato gnocchi (about 600 grams)
4 cupsarugula, washed and dried (about 100 grams)
1/4 cupgrated Pecorino cheese (about 30 grams)
1/4 cupgrated Parmesan cheese (about 30 grams)
2 tablespoonsextra virgin olive oil (about 30 grams)
1/3 cuppine nuts (about 50 grams)
7 ozfresh salmon (about 200 grams)
1garlic clove
Salt and pepper, to taste

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Steps

30 minutes

1

Toast the pine nuts in a nonstick pan over very low heat.
2

In a blender or food processor, combine the washed and well-dried arugula, Parmesan, Pecorino, olive oil, salt, and pepper. Blend until smooth.
3

In a skillet with a little extra virgin olive oil, sauté the garlic clove until golden. Add the salmon and cook for 2 to 3 minutes. Remove the garlic and break the salmon into small pieces.
4

Bring a large pot of salted water to a boil and cook the gnocchi. Drain the gnocchi and toss them directly with the salmon and a little cooking water. Add the arugula pesto and toasted pine nuts, then mix everything together.