Description
This vibrant Pesto Gnocchi with Asparagus and Peas is a quick, comforting dinner packed with flavor and freshness. Fluffy gnocchi is tossed in a homemade basil pesto with crisp asparagus and sweet green peas for a one-pan meal that tastes like spring.
Ingredients
Scale
- 1 pound gnocchi
- 1 bunch asparagus, trimmed and chopped into 2-inch pieces
- 1 cup green peas (fresh or frozen)
- 2 packed cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Fill a large pot with salted water and bring it to a boil for the gnocchi.
- In a food processor, blend basil, garlic, pine nuts, and parmesan. While blending, slowly drizzle in the olive oil until smooth. Season with salt and pepper.
- In a large sauté pan, add a splash of olive oil and warm over medium heat. Set aside.
- Blanch asparagus and peas in the boiling water for 2–3 minutes. Remove and set aside. Cook gnocchi until they float (about 2–3 minutes). Drain, reserving 1/4 cup pasta water.
- Transfer gnocchi and veggies to the sauté pan. Add pesto and reserved pasta water. Toss until evenly coated and heated through.
- Adjust seasoning if needed. Add extra parmesan or olive oil to taste.
- Serve warm, garnished with fresh basil and more parmesan.
Notes
- Use fresh gnocchi for best texture.
- Don’t overcook the veggies, they should stay bright and tender.
- Save pasta water to help the pesto coat evenly.
- Try adding a squeeze of lemon or a pinch of chili flakes for a flavor boost.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg
Keywords: pesto gnocchi, gnocchi with asparagus, vegetarian dinner, quick pasta, spring recipe