Crispy Gnocchi with Pesto

Bring a large pot of salted water to a boil with the reserved basil and mint stems. While the water is boiling, make the pesto.

Smash the garlic clove with the side of a knife to release the oils. Rub the oils of the garlic on the bottom and sides of a food processor (remove the blade before doing this). Discard garlic clove when finished.

Add the basil, mint, arugula, lemon juice, olive oil and a pinch of salt to the blender and blend until smooth.

Add the Parmesan cheese and breadcrumbs to the blender. Blend on low speed, then slowly pour 1/2 cup of ice cold water into the top of the blender while the blender is running. Set aside.

Cook the gnocchi according to the package instructions (wait for the gnocchi to float to the top, then transfer to a plate using a slotted spoon). Reserve the pasta water for later.

Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the cooked gnocchi and sear until crisp and lightly browned on all sides, about 5 minutes.

Lower the heat to medium-low then pour a small amount of the pesto into the skillet and toss with the gnocchi. Continue to add more pesto, a little at a time, until all of the gnocchi is lightly coated. Add some of the pasta water to loosen the sauce if it seems too thick. Transfer the gnocchi and pesto into dishes, keeping a small amount of pesto in the skillet.

Place the skillet over medium-low heat. Crack the 4 eggs into the skillet onto the pesto. Cover with a lid and cook for about 5 minutes (more if you don't want a runny egg). Transfer the eggs over each dish of gnocchi and pesto. Serve with a garnish of freshly grated Parmesan cheese. Enjoy!