Gnocchi with Meatballs and Arugula Parsley Pesto

Directions

1. For the pesto, place all ingredients in a food processor and process until finely chopped and smooth. Season to taste and set aside. (Store leftovers in an air-tight container in the fridge.)
2. Bring a large saucepan of salted water to simmer. Add the gnocchi and cook for 1-2 minutes until the gnocchi float to the surface. Drain and refresh in iced water until gnocchi is cooled completely, then drain again. Transfer to a bowl and drizzle with olive oil. Toss to coat.
3. Bake the Veggie Forward Meatballs at 400F for 12 minutes. While the meatballs are baking add the butter to a large skillet over medium-high heat. When the butter begins to foam, add the gnocchi. Cook, tossing occasionally, on medium-high heat for 3 to 4 minutes, or until gnocchi is browned.
4. Add half of the pesto to gnocchi, season, and toss to combine. Transfer to a large heatproof bowl.
5. Divide, drizzle with olive oil, and add meatballs and some more pesto. Scatter with oregano and more parmesan, if wished. Serve warm and enjoy.