Spinach Arugula Pesto Gnocchi
This Spinach Arugula Pesto Gnocchi is a fast, savory skillet dinner made with fresh greens and a bright homemade pesto. It's tossed with blistered cherry tomatoes, extra Parmesan, fresh basil, pine nuts, and a squeeze of lemon for a main meal that comes together in about 25 minutes—Vegan, dairy-free, refined-sugar-free, egg-free, made only with plant-based ingredients, and perfect for busy weeknights.
Ingredients
- 2 handfuls Organicgirl Spinach & Arugula
- 1 cup fresh basil
- 2 garlic cloves
- 1 lemon juiced
- ¼ cup grated vegan Parmesan
- ⅓ cup pine nuts
- 1 teaspoon sea salt
- ¼ cup olive oil add a splash of water if you'd like an extra creamy pesto
- 2 packages gnocchi
- 2 tablespoons olive oil or butter for frying
- 1 cup cherry tomatoes
Instructions
- Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions. Once the gnocchi float to the surface, drain and set aside.
- In a food processor or high-speed blender, combine the Organicgirl Spinach & Arugula, basil, garlic, lemon juice, Parmesan, pine nuts, sea salt, and olive oil. Blend until smooth, adding a splash of water if needed for a creamier consistency.
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the cooked gnocchi and cook for 5–7 minutes, stirring occasionally, until golden brown and crispy on all sides.
- Reduce the heat to low and add the pesto to the skillet. Toss until the gnocchi are evenly coated.
- Gently fold in the cherry tomatoes and cook for 1–2 minutes, just until they begin to soften but still hold their shape.
- Serve immediately with extra Parmesan, fresh basil, pine nuts, and a squeeze of fresh lemon juice, if desired.
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