Gnocchi with Walnut-Arugula Pesto

Gnocchi with Walnut-Arugula Pesto Photo: Jim Bathie


  • 6 cups loosely packed arugula, divided
  • 1 1/4 cups (1 1/2 ounces) freshly grated Parmesan cheese, divided
  • 1/4 cup walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 (14-ounce) package frozen store-bought potato gnocchi


1. Place 4 cups arugula, 1 cup Parmesan cheese, walnuts, salt, and pepper in a food processor and pulse until incorporated, 30 seconds. With motor running, drizzle in olive oil and water, and process until smooth, another 30 seconds, adding more water by the tablespoonful if necessary.

2. Cook gnocchi according to package directions; drain. Return gnocchi to pot and add pesto.

3. Divide remaining 2 cups arugula among 4 bowls and toss with the gnocchi. Sprinkle with remaining Parmesan and serve immediately.

  • Prep Time:
  • Cook Time:

  • Resistant starch: 2 grams
  • Yield: 4 servings (serving size: 2 cups gnocchi-arugula mixture)

Nutritional Information

Calories per serving: 358
Fat per serving: 25g
Saturated fat per serving: 10g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 4g
Cholesterol per serving: 41mg
Protein per serving: 14g
Carbohydrate per serving: 21g
Sugars per serving: 1g
Fiber per serving: 2g
Sodium per serving: 605mg
CarbLovers Diet Cookbook