Here we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews.

Breana Killeen
Breana Lai Killeen, M.P.H., RD
EatingWell Magazine, March 2021

Gallery

Credit: Jacob Fox

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine peas, cashews, lemon zest, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped. Add basil and spinach; pulse until finely chopped, pausing to scrape down the sides. With the motor running, drizzle in ¼ cup oil and water; process until smooth.

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  • Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook until starting to crisp and lightly brown, about 3 minutes. Stir and continue cooking until the gnocchi are golden on all sides, 3 to 5 minutes more. Add the pesto and cook, stirring, until hot, about 1 minute. Serve the gnocchi with burrata and pea shoots, if desired.

Nutrition Facts

574 calories; fat 36g; cholesterol 41mg; sodium 705mg; carbohydrates 52g; dietary fiber 2g; protein 19g; sugars 2g; saturated fat 11g; vitamin a iu 2227IU.
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