mains + sides/ recipes/ season/ spring

Spring Gnocchi w/ Mustardy Arugula Pesto

Spring Gnocchi w/ Mustardy Arugula Pesto | Well and Full | #vegan #gnocchi #recipe

As spring wanes into summer, I find myself once again contemplating the absolute absurdity of allergies. I wrote about this last year, and I’m still not over it – WHY are seasonal allergies a thing? WHY would our bodies have developed to be allergic to our PLANET?! Right now I feel like an alien who’s landed on planet earth and can’t breathe the air (at least without sneezing). Oh spring, I love you, but you’re terrible for me and my sinuses.

Alright, rant over. Let’s talk about food.

Today’s recipe is one I made a few weeks back, before my doctor told me I couldn’t eat any raw vegetables. A restriction which, I hope, will be ending soon. But I wanted to make something that really embodied the good aspects of spring – bright flavors, fresh herbs, and vibrantly green colors. This spring gnocchi is the result of that inspiration. It’s super simple, delicious, healthy, and takes only 20 minutes to throw together. You can thank the gnocchi for this – it’s one of the fastest cooking pseudopastas out there. I used this brand of gnocchi, which takes only two minutes to cook. Talk about fast! And they come out super fluffy and pillowy, tasting like little clouds of potato + flour goodness. I know y’all are going to love this recipe!

Spring Gnocchi w/ Mustardy Arugula Pesto | Well and Full | #vegan #gnocchi #recipeSpring Gnocchi w/ Mustardy Arugula Pesto | Well and Full | #vegan #gnocchi #recipeSpring Gnocchi w/ Mustardy Arugula Pesto | Well and Full | #vegan #gnocchi #recipe

Spring Gnocchi w/ Mustardy Arugula Pesto | Well and Full | #vegan #gnocchi #recipe
5 from 2 votes

Spring Gnocchi w/ Mustardy Arugula Pesto

This spring gnocchi is full of fresh, herby flavors, and couldn't be easier to make - taking only 20 minutes from start to finish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -3 as a main, 4 as a side


Spring Gnocchi

  • 1 Lb Gnocchi
  • 1/3 Cup Chives chopped
  • Handful Snow Peas or Snap Peas chopped

Mustardy Arugula Pesto

  • 1/4 Cup Walnuts
  • 2 Cups Arugula packed
  • Juice from 1/2 Lemon
  • 2 Tbs Extra Virgin Olive Oil
  • 1/4 Tsp Salt
  • 1/4 Tsp pepper
  • 1 Tsp Dijon Mustard


  1. Start by cooking the gnocchi according to the package's instructions. When done, drain and set aside.
  2. Next, make the pesto. Add the walnuts to the food processor and process until they're broken up into smaller chunks. Then, add the rest of the pesto ingredients and process until smooth but still slightly chunky.
  3. In a bowl, mix gnocchi, pesto, chopped chives, and chopped snow/snap peas. Mix well until the pesto is evenly distributed.
  4. If desired, garnish with halved peas (optional).
  5. Serve and enjoy!

Spring Gnocchi w/ Mustardy Arugula Pesto | Well and Full | #vegan #gnocchi #recipe

Song of the Day:

Catcher Song – Great Lake Swimmers


If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)


  • Reply
    dixya | food, pleasure, and health
    May 26, 2016 at 11:53 am

    i hope you are able to get off the restrictions soon :( my boyfriend is the same way with allergies, and some days are horrible.. i have not had gnocchi in forever, this is a lovely inspiration.

    • Reply
      May 26, 2016 at 11:56 am

      Thanks Dixya <3

  • Reply
    Fernando @ Eating With Your Hands
    May 26, 2016 at 3:00 pm

    Gnocchi is seriously mi Achilles heel. Don’t do this to me!

    • Reply
      May 26, 2016 at 4:44 pm

      Haha well gnocchi IS super delish!

  • Reply
    Consuelo | Earthly Taste
    May 26, 2016 at 5:01 pm

    Oh noooo I hope you feel better soon! This looks so delish by the way! xx

    • Reply
      May 26, 2016 at 5:41 pm

      Thanks Consuelo <3

  • Reply
    Meg @ Noming thru Life
    May 26, 2016 at 11:54 pm

    Oh be still my gnocchi loving heart. I seriously LOVE this flavor combo Sarah, the musardy-ness of the pesto and the soft and starchy goodness of the potatoes. Yep, it’s love.

    • Reply
      May 27, 2016 at 2:00 pm

      Thanks Meg!! <3

  • Reply
    Ellie | Hungry by Nature
    May 27, 2016 at 10:43 am

    I always picture gnocchi and a cold weather, heart warming dish, but this looks fresh and light and perfect for spring!

    • Reply
      May 27, 2016 at 2:00 pm

      Thanks Ellie!! :D

  • Reply
    Natalie | Feasting on Fruit
    May 27, 2016 at 2:24 pm

    You must have the most magnificent cabinet full of pottery, because all of your dishes are so gorgeous and showcase fresh vibrant food perfectly! Yes to gnocchi, one of my favorite carbs <3

    • Reply
      May 27, 2016 at 3:27 pm

      Aww thanks Natalie!! This one was a thrift store find ;)

  • Reply
    Maya | Spice + Sprout
    May 28, 2016 at 7:25 pm

    BIG yes to this dish, girl! Sounds totally awesome :D

    • Reply
      May 29, 2016 at 11:07 am

      Thanks girl!! :D

  • Reply
    June 4, 2016 at 8:57 pm

    I just made this for dinner tonight. It is fabulous, and I didn’t even put in the chives because I didn’t have them. I am a huge fan of arugula–it’s one of my favorite foods and I’m so thrilled I found yet another way to use it. Thank you!

    • Reply
      June 4, 2016 at 9:15 pm

      I’m so thrilled that you liked it Edna! Thank you so much for leaving a note!! :D

  • Reply
    June 23, 2016 at 2:38 pm

    This looks delicious! I’ve only made one recipe with gnocchi, but 1 lb. ended up making 4 servings, so I’m surprised to see this recipe only making 2 servings with an equal amount of gnocchi.

    • Reply
      June 23, 2016 at 3:10 pm

      I put two servings because I ate half in one sitting easily ;) It would definitely be 2 servings as a main, and 4 as a side, though. I’ll adjust the recipe to reflect that. Thanks Caitlin! :)

  • Reply
    12 Healthy Green Recipes for Spring | Occasionally Eggs
    March 12, 2019 at 4:33 pm

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