Chickpeas, green vegetables, and gnocchi are smothered with a homemade pesto sauce in this delicious and healthy summer pasta dish!
Monday May 17, 2021
Asparagus Chickpeas Garlic Gnocchi Green Beans Lemon Olive Oil Parmesan Parsley Peas Salt Spinach Tomatoes Walnuts
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Although gnocchi is technically a type of dumpling, I like to pretend it is a pasta. Pretty much any pasta dish can be made better by replacing the pasta with gnocchi in my opinion. You say fettucine alfredo and I say gnocchi alfredo - I truly believe it should be classified as a pasta! In this case, we are taking a pesto pasta dish and using gnocchi instead. I love a good pesto penne, but the gnocchi in this dish really makes it extra special.
There are all sorts of good things packed into this vegetarian gnoocchi meal - chickpeas, green beans, spinach, peas, asparagus, and of course lots of parmesan cheese for good measure. Meat eaters and vegetarians alike will really enjoy this dish - it is hearty enough to keep you full and so tasty!
If you are looking for a tasty, yet healthy meal to make then you have found it! Yes - this vegetarian gnocchi dish is packed full of green veggies, and the homeade sauce is low in salt - which is a win in my books!
The ingredients are simple enough, and easy to customize based on your tastes:
I tried really hard to make this dish as simple as possible to make:
Step one: Bring a large pot of water to a boil, then add gnocchi, chickpeas, peas, green beans, and asparagus and cook for 5 minutes or until gnocchi is cooked through
step two: drain the gnocchi, then add the tomates and the pesto sauce and cook over medium low heat, stirring occasionally, for 5-10 minutes, or until the tomato starts to soften, then add the spinach and stir again
step three: serve immediately with a sprinkle of parmesan cheese
Lemon basil pesto in this case is a type of sauce or spread that is made from - you guessed it - lemon juice and basil! There are a few other ingredients in this version to help make it tastier (hello, garlic!) and smoother (olive oil!). There is also a type of basil known as lemon basil, and though this is not what I used in the recipe it would make a wonderful susbstition for the basil.
It only takes 5 minutes and a handful of ingredients to make your own pesto, and while I definitely reccomend making it yourself you can use one to one and a half cups of store bought pesto in its place!
the ingredients for this basil pesto are pretty basic:
Making it is as simple as adding all ingredients to a food processor, then processing until smooth. You can even sample it once it is done blending and adjust to suit your tastes!
You can (and should!) double the pesto recipe to save some extra pesto. A great way to store leftover pesto is to use an ice cube tray and save individual cubes of it so you can reheat just the perfect amount every time!
I prefer to use this pesto on pasta, or in this dish, but you can do all sorts of delicious things with it like spread it on a sandwich, mix it into some hummus, or make some pesto chicken! The possibilites are endless - one of the many things I love about pesto.
The leftovers from this gnocchi dish can be stored in an airtight container in the fridge for up to 3 days. I do not recommend freezing it as the veggies will go soggy and the gnocchi will turn mushy (but if texture doesn't bother you then go for it - haha!). To reheat, microwave until warm again and enjoy!
You can use whatever you like as the veggie portion of this dish. You could customize and add in green peppers, broccoli, cauliflower, or zucchini to change up the vegetables!
For the Lemon Basil Pesto:
For the Vegetarian Chickpea Gnocchi:
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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