Potato Gnocchi in Arugula Pesto

Rinse and dry all produce. Heat oven to 400 degrees. Place a large pot of salted water on to boil for the gnocchi. To roast tomatoes, lightly toss in salt and pepper, about 1 Tablespoon of olive oil, then lay on a baking sheet. Place into oven and roast for 20 minutes. They should be soft and fragrant when removed from the oven.

Bunch the asparagus together and cut off their woody ends. (Test this by bending one and seeing where it naturally snaps.) Slice down the asparagus lengthwise using a mandolin or vegetable peeler to make thin shavings; set aside. Juice the lemon into a small bowl.

To make the pesto, place arugula, garlic, pine nuts, and ¼ cup of olive oil into food processor. Season well with salt and pepper and blend until smooth. Remove from food processor and set aside. Scrape well or rinse out the food processor for use in the next step.

To make vinaigrette for asparagus, place dijon mustard, garlic powder, 2 tablespoons of olive oil, and lemon juice into the food processor. Blend until smooth, dress the asparagus with the dressing, and toss well.

When water is at a rapid boil, add gnocchi and cook according to directions on package. Drain well, and place in a large bowl. Toss with arugula pesto and season with salt and pepper.

To plate, place 1/4th of the gnocchi onto each plate and top with roasted cherry tomatoes. Serve alongside the shaved asparagus salad. Enjoy!