Pesto Pea Gnocchi

I meant to post this recipe last week but I did gnot. Peas forgive me? You think we can get pest(o) my bad jokes?? I hope so because Pesto Pea Gnocchi is the filling yet summery dish you need to make ASAP!

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Funny story about the basil for this recipe. When we picked up our CSA two weeks ago, we got two huge bundles of basil. I was so pumped to make my favorite summertime sauce but we had a bit of a busy weekend. The tender little leaves shriveled up and turned black practically overnight. I was devastated.

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Luckily, my sweet man knew how much I had my mind set on this recipe and went to the store and bought 12 dollars worth of those little plastic packs of herbs. What a guy. The topper is that after he did that, and I had the basil in the blender, I realized we were out of lemon. Womp womp. Life, right?!

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Even though my basil was a farmers market bust, the peas were DIVINE. I mean, I’m pretty in love with the little frozen nuggets but fresh, juicy, plump, sweet, fresh guys are indescribable. If you can get your hands on them, do. If not, I promise frozen will work.

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Even though this is a brightly green, brightly flavored dish, gnocchi is hearty enough to keep you full through the evening. If you want to lighten it up, toss in a few extra veggies for good measure. Some chopped asparagus, green beans, or steamed broccoli would be great! No matter how you spin it, this dish is delightfully flavorful and perfectly summery!

Pesto Pea Gnocchi

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 3-4 servings

A bright and herby sauce marries perfectly with pillowy clouds of gnocchi goodness. Pesto Pea Gnocchi is an instant summer classic!


  • 1 16 oz. package gnocchi, preferably made with whole wheat flour (check to be sure it’s vegan)
  • 2 cups green peas, fresh or frozen
  • For the pesto:
  • 2 cups, packed, fresh basil
  • 2 Tbs. olive oil (or sub water for oil free)
  • ¼ cup walnuts
  • Juice of half a lemon
  • ¾ tsp. salt
  • ½ tsp. pepper
  • ¼ cup water, more as needed


  1. Make the pesto by combining all of the pesto ingredients in a food processor or blender. Taste and adjust salt.
  2. Bring a large pot of salted water to a boil. Once boiling, drop in the peas for 2 minutes (add 2 for frozen) then use a slotted spoon to move them to a colander.
  3. Bring the water back to a boil and drop in the gnocchi, boiling just until they float, about 4-5 minutes. Drain over a colander.
  4. Add peas and gnocchi back to the pot and toss with sauce. You may not need it all. You’re welcome.

1 Comment

  1. […] used homemade pesto for this recipe, but feel free to use store bought. And if you’re cool with dairy, skip the tofu […]


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