Gnocchi with arugula pesto and peas
This is a pea and arugula pesto gnocchi recipe is perfect for when you are in a hurry but don't want to miss anything! All you have to do is blend all the ingredients for the pesto while you saute your gnocchi. Of course you can use season your potato gnocchi with a Genovese pesto or a ready-made pesto from the supermarket.
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Quick: in 15 minutes your pesto gnocchi are ready to be enjoyed. It is therefore a perfect first course for those days where everything has to be quick.
Versatile in cooking: potato gnocchi can be cooked in many different ways. I cooked them in a pan with a drizzle of oil. But you can also prepare your pesto gnocchi au gratin in the oven.
You can also cook the gnocchi in plenty of boiling water. Once cooked, the gnocchi will rise to the surface and you can drain them.
Versatile in flavors: let your imagination run wild and customize this recipe. For example, you can add fresh cherry tomatoes to your pesto gnocchi.
Here are all the ingredients you'll need
To cook gnocchi in a pan
- 500 g potato dumplings
- 1 knob vegan butter
- 1 drizzle olive oil
- 1/2 cup water
For the pea and arugula pesto
- 140 g canned peas-you can also use frozen ones making sure to cook them for a few minutes to soften.
- 60 g arugula
- 1 Tbsp hulled hemp seeds
- 1 Tbsp pumpkin seeds
- 1 Tbsp nutritional yeast
- 1 Tbsp vegan cheese The best for these recipes are those that are also sold commercially as Parmesan substitutes
- 1 clove of garlic
- 1/2 cup water
- 1 Tbsp olive oil
- Salt & pepper to taste
Preparation (step-by-step)
Pro tip
For a 100% plant-based recipe make sure the dumplings you buy are egg and lactose free.
Gnocchi with pea and arugula pesto - not just basil
Pesto, what a passion! I love pesto because it tastes like summer and smells like happiness. Of course, the classic Genoese pesto is prepared with basil leaves, but I can tell you from experience that when it comes to pesto it is worth unleashing your imagination. In fact, this pea and arugula pesto I prepared came about simply because I had those ingredients and little more in the fridge. So I thought I would leave you with a list of substitute ingredients that you could use to create an alternative to traditional pesto:
- Spinach
- Arugula
- Zucchini
- Broccoli
- Wild garlic
- Olives (I like pesto with Kalamata olilves)
- Sun-dried tomatoes in oil
Storage tips
It is recommended to consume the gnocchi fresh. However, you can prepare the pesto in advance if you wish, store it in a glass jar and cover it with plenty of oil. The pesto will stay good for 3-4 days.
Now that you have all the information you need to prepare this wonderful gnocchi pasta dish, all you have to do is get to work. Have fun in the kitchen!
Gnocchi with pea pesto, arugula, hemp seeds and pumpkin seeds.
Ingredients
To cook gnocchi in a pan
- 500 g potato gnocchi
- 1 knob vegan butter
- 1 drizzle Olive oil
- 1/2 glass water
For the pea and arugula pesto
- 140 g canned peas you can also use frozen ones making sure to cook them for a few minutes to soften.
- 60 g arugula
- 1 Tbsp hulled hemp seeds
- 1 Tbsp pumpkin seeds
- 2 Tbsp nutritional yeast in flakes
- 1 Tbsp vegan cheese The best ones for these recipes are those that are also sold commercially as Parmesan substitutes
- 1 clove garlic
- 1/2 glass water
- 1 Tbsp Olive oil
- as needed salt & pepper
Instructions
- Light a frying pan and melt the vegan butter and heat a drizzle of olive oil.1 knob of veg butter, olive oil
- Sauté your gnocchi for 1-2 minutes. Then add 1/2 cup of water to the pan and let the gnocchi cook, turning occasionally.gnocchi, water
- In the meantime, prepare the pesto by putting all the ingredients for pesto in a blender and blend everything together. Adjust for salt and pepper.water, 4.94 oz canned peas, 2.12 oz arugula hulled hemp seeds, pumpkin seeds, nutritional yeast, vegan cheese, garlic clove, olive oil, salt and pepper to taste, water
- Let your dumplings get a little brown and crispy on the outside.
- Season the gnocchi with your pea and arugula pesto.
- To the table!!!
I hope you enjoyed the recipe, see you soon!
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See you soon!