I watched the second season of 13 Reasons Why and needed comfort food. Thus this Sage and Pumpkin Seed Pesto Gnocchi was born.
This recipe began on the shelves of Trader Joe’s. I heard all the hub bub of the cauliflower gnocchi and had to get on board.
Im always looking for a reason to eat copious amounts of pasta and if it’s made of veggies then I’m definitely down with it. This dish started out as Trader Joe’s cauliflower gnocchi + mushroom medley + kale and cashew pesto and their big bag of pumpkin seeds. It was a chaos dish thrown together between scenes of 13 Reasons Why. I was hungry and emotional what can I say.
Although it was random it was delicious. I left that recipe on my Instagram if anyone wants that. But I thought I’d refine it and leave it on the blog.
On another note, I’m taking a weekend road trip to Colorado and have now realized this will be a great chance to read the book of the Netflix series. And if anyone has any positive Netflix series they want to recommend below be my guest!
What’s So Great About This Sage and Pumpkin Seed Pesto Gnocchi?
Pesto and gnocchi. My two favorite pasta dishes have married in this recipe. But because I can’t leave well enough alone, I decided to bedazzle my typical pesto recipe with sage and pepitas. Mostly because I had an overgrowing sage plant taking over my garden, but also because it is dang delicious.
And fun fact about pepitas, they are soo high in protein. There is 4 grams going into this pesto recipe. Along with the protein from the peas this dish will definitely keep you satisfied.
So whenever you have a meat-eating troll asking where your protein comes from just cook them up this gnocchi. Kill em with kindness!
Sage and Pumpkin Seed Pesto Gnocchi
makes: 2 servings
- 1/2 c packed fresh sage
- 1/2 c packed fresh basil
- 1/4 c roasted pepita seeds
- 1/4 c fresh or frozen peas
- 1/2 t miso paste
- 1 garlic clove
- juice from 1/2 a lemon
- red pepper flakes
- 2 1/2 T olive or avocado oil
- 2 c gnocchi pillows, cooked (I love cauliflower gnocchi)
- remaining peas for serving, optional
- Start by roasting the pumpkin seeds on a dry pan over medium heat. Toast them until lightly browned.
- Steam the peas until they are a vibrant green.
- Add these to a food processor along with the fresh herbs, pepitas, miso, garlic, lemon, red pepper flakes, and oil. Pulse until chopped and combined.
- Cook the gnocchi. If making the Trader Joe’s Cauliflower gnocchi, heat a pan over medium. Place the gnocchi into the warmed pan. Cover and steam for a couple minutes.
- If you like your gnocchi pillowy soft them stop here. If you want it on the crispier side, remove the cover, add oil and let sear until golden brown. Shake the pan often so they don’t stick.
- Plate the gnocchi along with the peas. Dollop a healthy spoonful of pesto onto each serving and stir through.
- Garnish with fresh basil, sage, pea shoots, and peas.