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
- 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
- Start by cooking the gnocchi according to the package's instructions. When done, drain and set aside.
- 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.
- In a bowl, mix gnocchi, pesto, chopped chives, and chopped snow/snap peas. Mix well until the pesto is evenly distributed.
- If desired, garnish with halved peas (optional).
- Serve and enjoy!
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 :)
dixya | food, pleasure, and healthMay 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.
SarahMay 26, 2016 at 11:56 am
Thanks Dixya <3
Fernando @ Eating With Your HandsMay 26, 2016 at 3:00 pm
Gnocchi is seriously mi Achilles heel. Don’t do this to me!
SarahMay 26, 2016 at 4:44 pm
Haha well gnocchi IS super delish!
Consuelo | Earthly TasteMay 26, 2016 at 5:01 pm
Oh noooo I hope you feel better soon! This looks so delish by the way! xx
SarahMay 26, 2016 at 5:41 pm
Thanks Consuelo <3
Meg @ Noming thru LifeMay 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.
SarahMay 27, 2016 at 2:00 pm
Thanks Meg!! <3
Ellie | Hungry by NatureMay 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!
SarahMay 27, 2016 at 2:00 pm
Thanks Ellie!! :D
Natalie | Feasting on FruitMay 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
SarahMay 27, 2016 at 3:27 pm
Aww thanks Natalie!! This one was a thrift store find ;)
Maya | Spice + SproutMay 28, 2016 at 7:25 pm
BIG yes to this dish, girl! Sounds totally awesome :D
SarahMay 29, 2016 at 11:07 am
Thanks girl!! :D
EdnaJune 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!
SarahJune 4, 2016 at 9:15 pm
I’m so thrilled that you liked it Edna! Thank you so much for leaving a note!! :D
CaitlinJune 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.
SarahJune 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! :)
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Nancy HalloranMarch 30, 2021 at 9:32 am
Looks yummy. Do you serve this dish while the gnocchi is warm still or let them cool.
SarahApril 1, 2021 at 10:00 am
You can do it either way! I warmed mine up because I’m kind of a stickler for hot foods, but my mom loved this at room temperature. Whatever suits your taste!
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