Use Arugula in Your Next Gnocchi with Pesto

Fresh basil simply cannot be found in January in Northern California. Last week, I tried four grocery stores and each time, came out empty handed. This definitely was not helping my pesto craving. Then, I remembered trying an arugula pesto years ago at a restaurant in New York City. Unlike basil, peppery arugula thrives in cold weather, producing the perfect wintery pesto. I used store-bought gnocchi for this recipe because, lets be honest, its quick and easy! You could definitely make your own though if you prefer---a butternut squash gnocchi might be a nice touch to the slightly spicy pesto. Arugula pesto is definitely bolder in flavor than basil pesto and because of that, I dont like to overwhelm mine with raw garlic. The toasted walnuts add a delicious depth of flavor that I think youll love. However, if you have pine nuts on hand, its an easy substitution.

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Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.