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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 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!!!