Homemade gnocchi with creamy Pesto al Pistacchio , juicy Italian sausage, sweet peas, and crisp arugula. A delicious slice of Italy, straight to your plate!
4 Servings
Gnocchi con Pesto
Ingredients
1 tbsp
White Balsamic Vinegar
1 tbsp
Lemon Extra Virgin Olive Oil
1 1/3 cups
Pasta Flour
1 3/4 lbs
Floury potatoes
1 lb
Italian sausage
1 1/2 cups
Peas
2 1/2 cups
Arugula
1
Egg
Salt and pepper
Preparation
- Peel the potatoes, steam for about 25 minutes until tender, and mash while still warm. Combine the mashed potatoes with pasta flour, egg, and salt, mixing until a soft, elastic dough forms. Roll the dough into long ropes, cut into 2 cm pieces, and gently press each piece with a fork to create ridges. Lightly dust with additional flour. Cook the gnocchi in batches in a large pot of generously salted water. Once they float to the surface, they are ready.
- In a pan, cook the sausages until browned, then slice into bite-sized pieces and set aside. In the same pan, cook the peas without adding oil or butter. Return the sausage pieces to the pan and warm through.
- In a large bowl, whisk together the white balsamic vinegar, extra virgin olive oil, lemon juice, salt, and pepper. Add the arugula and toss lightly to coat.
- Transfer the gnocchi to a serving bowl and toss with the Pesto al Pistacchio and a drizzle of lemon extra virgin olive oil. Add the sausage and peas and gently combine. Fold in the arugula just before serving and serve immediately.
