\n- Preheat oven to 350\u00ba.\u00a0Spread walnuts\u00a0in a single layer on a baking sheet.\u00a0Roast\u00a0for 5 to 10 minutes, tossing the nuts around occasionally to ensure even cooking.\u00a0Let cool.<\/li>\n
- Reserve a handful of arugula and set aside. Put the rest in the bowl of a food processor along with the walnuts, garlic, salt, parmesan, and olive oil – let run until smooth, adding extra olive oil if needed.<\/li>\n
- In a large saute pan, melt butter and cook mushrooms until the liquid evaporates.<\/li>\n
- Boil a large pot of salted water and cook gnocchi until they float to the top. Drain.<\/li>\n
- Add gnocchi to pan with mushrooms, add the pesto – stir to coat. Add reserved arugula, stir until it wilts, serve.<\/li>\n<\/ol>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
My boy never met a chicken he didn’t like – or a pot roast or pork chop. Every now and then, I\u00a0switch it up and make a meal that’s tasty\u00a0enough so he doesn’t miss his beloved meat – gnocchi with … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[4116,3476,3237,1769],"class_list":["post-22047","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-arugula-pesto","tag-gnocchi","tag-meatless-meals","tag-whats-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-5JB","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":36180,"url":"https:\/\/willceau.com\/news\/2021\/06\/28\/ricotta-gnocchi\/","url_meta":{"origin":22047,"position":0},"title":"Ricotta Gnocchi","author":"Tina Garceau","date":"June 28, 2021","format":false,"excerpt":"It's the end of June (where did the month go?), and the temperatures are beginning to rise. That said, it's nice to have gnocchi which cooks in 60 seconds, and with a quick toss in a pan of your sauce of choice - dinner is served! 1 1\/2 cups whole\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":22740,"url":"https:\/\/willceau.com\/news\/2017\/10\/16\/pappardelle-with-butternut-squash-and-arugula\/","url_meta":{"origin":22047,"position":1},"title":"Pappardelle with Butternut Squash and Arugula","author":"Tina Garceau","date":"October 16, 2017","format":false,"excerpt":"This is the perfect fall dish - pappardelle tossed with roasted butternut squash, walnuts, and baby arugula in a brown butter sauce. I made my pasta, but you can buy sheets of fresh pasta in your local specialty store and cut it up with a knife or pizza wheel or\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18393,"url":"https:\/\/willceau.com\/news\/2015\/03\/23\/ricotta-gnocchi-with-tomatoes-olives-and-capers\/","url_meta":{"origin":22047,"position":2},"title":"Ricotta Gnocchi with Tomatoes, Olives, and Capers","author":"Tina Garceau","date":"March 23, 2015","format":false,"excerpt":"Making gnocchi is something I've always shied away from - perhaps because I've eaten\u00a0very good gnocchi as well as warm mounds of elementary school paste. Then I remembered that my son and his classmates made gnocchi in sixth grade. Which begged the question, \"Are you as culinarily smart as a\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/03\/Gnocchi.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23366,"url":"https:\/\/willceau.com\/news\/2018\/03\/05\/tortellini-with-pesto-cream-sauce\/","url_meta":{"origin":22047,"position":3},"title":"Tortellini with Pesto Cream Sauce","author":"Tina Garceau","date":"March 5, 2018","format":false,"excerpt":"It's been a wallop of a week heading into March - it was snowing sideways on Friday, with winds that were powerful enough to take down trees in our neighborhood. While we enjoyed some mild weather in February, it's back to heavy coats and mittens. sigh. Arctic temperatures call for\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9622,"url":"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/","url_meta":{"origin":22047,"position":4},"title":"Asparagus Pesto Pizza","author":"Tina Garceau","date":"September 12, 2012","format":false,"excerpt":"I'm having a hard time keeping up with the basil in my backyard - it's growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile - it's good spread on grilled chicken or as a dressing for a pasta\u2026","rel":"","context":"In "Food"","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38962,"url":"https:\/\/willceau.com\/news\/2022\/09\/19\/potato-pizza-with-asparagus-pesto\/","url_meta":{"origin":22047,"position":5},"title":"Potato Pizza with Asparagus Pesto","author":"Tina Garceau","date":"September 19, 2022","format":false,"excerpt":"\u00a0 When you're ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that's leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=22047"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22047\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=22047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=22047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=22047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/04\/Gnocchi.jpg?resize=640%2C480&ssl=1\")
<\/p>\n