Asparagus, pea and mushroom pesto gnocchi

Serves: 2



For the pesto

  • 3 handfuls of spinach
  • 1/4 onion
  • 3 garlic cloves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast

For the gnocchi

  • 1 tbsp oil
  • 1/4 onion, chopped
  • 1 garlic clove, crushed
  • 200g (1 pack) baby button mushrooms, halved
  • 100g (1 pack) asparagus, chopped into about 3/4 pieces
  • 1 cup of peas (I used frozen and poured hot water over them)
  • 500g gnocchi
  • 2 tbsp water
  • Optional: Salt & pepper to taste, pine nuts


  1. Combine the pesto ingredients in a blender and blitz until smooth
  2. Heat the oil in a pan and add the onion and garlic. Stir for 1/2 minuites before adding the mushrooms, peas and asparagus
  3. When the mushrooms begin to turn soft, add the gnocchi along with 2 tbsp water (or more if required). Stir for about 5 minutes
  4. Pour the pesto over the gnocchi, stir then serve!

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