Toast ½ cup of pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant.

Combine toasted pistachios, 1 cup basil leaves, ½ cup Pecorino Romano, 1 clove garlic, 2 tablespoons lemon juice, and a pinch of sea salt in a food processor. Blend while drizzling in ½ cup olive oil until thick and creamy.

Bring a large pot of salted water to a boil. Add 1 pound gnocchi and cook for 2-3 minutes until they float. Drain and let dry.

In a skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gnocchi in a single layer and cook for about 5-6 minutes until golden and crispy, flipping occasionally.

In a large bowl, combine crispy gnocchi with three-quarters of the pesto. Toss gently. Add 2 cups arugula and ½ cup sun-dried tomatoes and toss lightly once more.

Transfer to a serving dish, crumbling ½ cup feta over the top. Spoon remaining pesto on the salad, sprinkle with chopped pistachios, drizzle olive oil, and finish with lemon juice, flaky sea salt, and black pepper.

Serve warm and enjoy!