Heart-Healthy Pesto Gnocchi
Indulge in a guilt-free, flavorful meal with this Heart-Healthy Pesto Gnocchi recipe, a wholesome twist on a classic Italian favorite! Made with tender whole-wheat potato gnocchi and a vibrant, homemade pesto packed with fresh basil, nutrient-rich baby spinach, and heart-friendly walnuts, this dish is as nutritious as it is delicious. Brightened with fresh lemon juice and a touch of nutritional yeast for a cheesy, umami flavor, the pesto pairs perfectly with juicy cherry tomatoes for a burst of freshness in every bite. Ready in just 25 minutes, this quick and easy recipe is perfect for weeknight dinners or a delightful lunch. Loaded with plant-based ingredients, rich in healthy fats, and entirely dairy-free, it’s a nourishing option that doesn’t compromise on flavor. Serve this vibrant heart-healthy pesto gnocchi with a sprinkle of basil or extra nutritional yeast for the perfect finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Potato gnocchi, whole-wheat
- 60 g Fresh basil leaves
- 30 g Baby spinach
- 40 g Walnuts
- 2 Garlic cloves, minced
- 2 tbsp Lemon juice, fresh
- 60 ml Extra-virgin olive oil
- 3 tbsp Nutritional yeast
- 0.5 tsp Salt
- to taste Black pepper, freshly ground
- 200 g Cherry tomatoes, halved
Instructions
Bring a large pot of water to a boil and add a pinch of salt. Once boiling, add the whole-wheat potato gnocchi. Cook according to package instructions until the gnocchi float to the top, which usually takes about 2 to 3 minutes. Then drain and set aside.
While the gnocchi is cooking, prepare the pesto. In a food processor, combine fresh basil, baby spinach, walnuts, minced garlic, lemon juice, and nutritional yeast. Pulse until the ingredients start to break down.
With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until the mixture is smooth and creamy. Season the pesto with salt and freshly ground black pepper to taste.
In a large skillet over medium heat, add the cooked gnocchi and the prepared pesto. Toss gently to coat the gnocchi evenly with the pesto sauce.
Add the halved cherry tomatoes to the skillet and gently stir to combine, allowing them to warm through but not overcook.
Serve the heart-healthy pesto gnocchi immediately, garnished with additional fresh basil leaves or a sprinkle of nutritional yeast if desired.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 17.0 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
