Gnocchi with Arugala Pesto and Shrimp

Ingredients

• 1 package gnocchi

• clarified butter

• ½ lb Argentinian red shrimp

• 2 cups packed arugula leaves

• ⅓ cup walnuts

• 2 cloves of garlic

• juice of ½ lemon

• ¾ tsp gochugaru or other red chili flakes

• 1 cup grated gruyere cheese

• ⅓ cup olive oil

• salt  

Instructions

To make the pesto, place the arugula leaves, walnuts, garlic, lemon juice, red chili flakes, gruyere cheese, olive oil, and a little salt into a small blender container. Blend in pulses until smooth. Taste and adjust salt as necessary.

Make the gnocchi according to the package directions. Once cooked, heat a skillet and add clarified butter to coat the bottom. Lightly sauté the gnocchi and remove.

Add about 1 ½ tablespoons of the pesto to the shrimp and stir to coat. Add a little more clarified butter to the skillet and cook the shrimp for about 2-3 minutes on each side.

To plate, either place a dollop of pesto on the center of your plate and top with the gnocchi and shrimp or toss the gnocchi with the pesto and serve with the shrimp.

 Note: Pesto is usually made with Parmesan cheese, but this pesto uses Gruyére, definitely non-traditional.