My kids love this, which is always a bonus. Plus the pesto could be used just on regular pasta if you aren't interested in the gnocchi.
2 cups lightly packed arugula (you can use basil if you don't like arugula)
5 T extra-virgin olive oil
1/4 cup pine nuts, toasted
1 garlic clove, peeled
1/2 cup grated Parmesan cheese
Salt & Pepper
2 pounds vacuum-packed gnocchi
1/2 cup heavy cream
1 T lemon juice
1. Process arugula, oil, 2 T of the nuts, and garlic in food processor until smooth. Transfer to small bowl, stir in cheese, and season with salt and pepper.
2. Add 1 T salt and gnocchi to 4 qts boiling water. Cook until tender. Reserve 1/2 cup cooking water, drain gnocchi, and return to pot. Add cream to gnocchi and bring to simmer over medium high heat until cream is slightly thickened (about 1 minute). Off heat, stir in pesto, remaining nuts, and lemon juice, adding reserved water as needed. Season with salt and pepper.
I didn't want to pay the expense to buy the gnocchi, so I found a recipe online for homemade gnocchi. It turned out pretty good!
1 cup mashed potatoes
2 cups flour
Combine the ingredients, adding flour slowly enough that when you have a slightly sticky dough, you stop. Form into long thin snakes, and cut into 1/4 inch pieces. You may need some flour to cover the cutting surface. Cook the pieces in a large pot of boiling water. They are done when they float to the top. At this point, drain (except for the 1/2 reserved cup) and continue with the above recipe.