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

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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


  • 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!