Combine riced potato, salt and egg. Gradually add flour by rolling the potato/egg mixture over the flour on a cutting board.
Add only enough flour to form a soft dough that is no longer sticky and will hold form.
Roll out dowel-like pieces or long ropes about as big around as a marker. Cut into ¾-inch pieces and press lightly with back of fork to give ridges on one side. Cook gnocchi in boiling salted water for 2 to 3 minutes or until they float. Oil lightly and cool on sheet pan.
In food processor combine pepita seeds, garlic and cheese and process until finely ground. Add arugula a handful at a time, pulsing in olive oil as needed.
To serve: crisp gnocchi in sauté pan, add halved grape tomatoes, arugula and pesto. Plate and garnish with shaved parmesan.
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