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Gnocchi with pea pesto, arugula, hemp seeds and pumpkin seeds.

Prep Time5 minutes
Cook Time15 minutes
Course: dumplings, Lunch, Main Course, lunch
Cuisine: Italian, Mediterranean
Keyword: vegan fish
Servings: 2 servings
Author: LuvveLovesFood
Const: low

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 noce burro vegano, 1 filo olio d'oliva
  • Sauté your gnocchi for 1-2 minutes. Then add 1/2 cup of water to the pan and let the gnocchi cook, turning occasionally.
    500 g gnocchi di patate, 1/2 bicchiere acqua
  • 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.
    1/2 bicchiere acqua, 140 g piselli in scatola, 60 g rucola, 1 Cucciaio semi di canapa decorticati, 1 Cucchiaio semi di zucca, 2 Cucchiai lievito nobile, 1 Cucchiaio formaggio vegano, 1 spicchio d'aglio, 1 Cucchiaio olio d'oliva, q.b sale e pepe, 1/2 bicchiere acqua
  • Let your dumplings get a little brown and crispy on the outside.
  • Season the gnocchi with your pea and arugula pesto.
  • To the table!!!