1Prepare the pesto (6 first ingredients):
Put everything in a blender and mix for a couple of minutes until you have fine grained pesto. Don’t over do it, or the pesto will start to warm up and the this will darken it’s beautiful green color.
2Cook the gnocchi according to the instructions, unless you’re making them from scratch, which is even better! Drain and put back in the cooking pan. Drizzle with a little bit of olive oil to keep them moist and avoid them from sticking together.
3Cut the cherry tomatoes in half, wash and chop the arugula in half or even in three sections if the stems are really long. Remove any hard or fibrous parts.
Drain the mozzarella.
4Now, heat the gnocchi in the pan, gently. When they are nice and warm, pour in a large salad bowl and immediately add the cherry tomatoes, the mozzarella and the arugula. Pour half cup of pesto and toss the everything together. You might want to add more if you like.
5Serve immediately in individual bowls and don’t forget to have extra Parmesan and cracked pepper on the table, they are great additions to this light and simple dish.
Successful gnocchi-making requires some attention to detail. And successful gnocchi-maker Christian Hermsdorf, former chef de cuisine at Bar Bambino in San Francisco (he's been the chef at Cupola Pizzeria since 2011), wants to share some of the details. First, the don’ts: Don’t peel the potatoes, don’t use too much flour, and don’t overcook. And the all-important dos: Peel your potatoes when warm, use a ricer for maximum fluffiness, mix the dough only until it binds, be gentle with the gnocchi, and serve with a simple topping like brown butter and sage. (Click here for Christian's gnocchi recipe.)