Potato Gnocchi with Arugula Pesto, Herb Roasted Mushrooms and Micro Greens


  • EVOO for cooking
  • 16 oz potato gnocchi 
  • 1 bag lox farms arugula
  • 1 cup Trampolini Novello EVOO
  • 3 cloves of garlic chopped in large chunks 
  • 1/2 cup grated pecorino Romano or parmigiano reggiano cheese
  • 8 oz sliced mushrooms
  • 2 tbsp fresh minced oregano
  • 4 mini heirloom tomatoes cut into quarters
  1. Preheat oven to 350°F.
  2. Using an immersion or conventional blender combine the arugula, garlic, novello evoo, and grated cheese, blend until smooth. Set aside.
  3. Begin boiling water for gnocchi .
  4. In a cast iron or oven proof sauté pan heat some EVOO, add sliced mushrooms and oregano and gently stir 2 minutes until mushrooms brown slightly, transfer pan to pre heated oven.
  5. Begin cooking gnocchi according to package instructions and cooking time once cooked strain the pot into a colander, lightly coat pot with cooking EVOO add gnocchi and half of pesto sauce(save the rest for another time), gently stir until sauce is fully incorporated. 
  6. Take mushrooms out of oven, combine mushrooms and micro greens in a mixing bowl and gently toss them together.
  7. Lay the gnocchi on the plate first, top with mushrooms and microgreens, garnish with 4 tomato quarters, grated cheese, black pepper and a final drizzle of Trampolini Novello EVOO to seal the deal.