Gnocchi in an Instant with Arugula-Pistachio Pesto

Ingredients

• ⅓ cup raw or roasted pistachios
• 1½ ounces pecorino Romano cheese (without rind), roughly chopped
• Kosher salt and ground black pepper
• 5 ounce container baby arugula
• ½ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 cups instant potato flakes
• 2 cups boiling water
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour, plus more for dusting
• Kosher salt and ground black pepper
• Finely grated pecorino Romano cheese, to serve

Instructions

1. 1. Process pistachios, pecorino, salt and pepper. Add arugula, oil and lemon juice; process until smooth and reserve half the pesto.
2. 2. Combine potato flakes and boiling water; cool, then mix in eggs, flour and salt. Knead lightly and shape into gnocchi.
3. 3. Boil the gnocchi in two batches, transfer to pesto, loosen with cooking water and serve with additional pecorino.