Note: This recipe is completely vegan with the exception of optional burrata.

Ingredients

• 16 oz potato gnocchi
• 1 cup raw spinach
• 1/2 cup peas
• 1 cup fresh basil
• 1 tbsp + 1 tsp olive oil
• 2 cloves garlic
• 1/4 cup cashews
• 2 tbsp lemon juice
• 3-5 tbsp water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz soft vegan cheese (ie Treeline) or burrata (not vegan)
• 2 tbsp sundried tomatoes (optional)

Instructions

1. Prep: Slice the sundried tomatoes into slivers.
2. Cook the spinach: Heat a large pan over medium heat. Add spinach and cook until wilted.
3. Cook the peas: Boil water in a small sauce pan. Add peas and cook until softened (approximately 1-2 minutes).
4. Cook the gnocchi: Cook the gnocchi per the package instructions. Drain and remove from heat.
5. Make the pesto: While the gnocchi is cooking, make the pesto. Add wilted spinach, 1 cup basil, 1 tbsp olive oil, 2 cloves garlic, 1/4 cup cashews, 1/2 tsp salt, and 1/4 tsp pepper to a blender. Blend until smooth. Add additional salt and pepper to taste.
6. Brown the gnocchi: Warm 1 tsp olive oil in a pan over medium heat. Add gnocchi, flipping occasionally, and cook until browned (approximately 5-8 minutes).
7. Finish: Add the pesto to the pot with the pasta. Stir to combine.
8. Plate: Divide pasta into bowls or meal prep containers. Note: I use these meal prep containers to prep all my lunches each week. Dollop with vegan cheese (I like the brand Treeline) or burrata (not vegan). Add sundried tomatoes on top. Enjoy or save for later!

*Caloric and nutritional values will change based on exact ingredients and amounts used.