Pea Pesto Gnocchi with Burrata

• servings: 4 servings
• total time: 20 minutes

Ingredients

½ cup cooked peas

¼ cup cashews, toasted

Zest and juice of 1 small lemon

1 clove garlic, crushed and peeled

¼ teaspoon salt

⅛ teaspoon ground pepper

1 cup lightly packed fresh basil

1 cup baby spinach

¼ cup extra-virgin olive oil plus 1 tablespoon, divided

3 tablespoons water

1 16-ounce package whole-wheat gnocchi

8 ounces burrata cheese

Pea shoots (optional)

Directions

Combine peas, cashews, lemon zest, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped. Add basil and spinach; pulse until finely chopped, pausing to scrape down the sides. With the motor running, drizzle in ¼ cup oil and water; process until smooth.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook until starting to crisp and lightly brown, about 3 minutes. Stir and continue cooking until the gnocchi are golden on all sides, 3 to 5 minutes more. Add the pesto and cook, stirring, until hot, about 1 minute. Serve the gnocchi with burrata and pea shoots, if desired.

Nutrition

• Calories: 574 kcal
• Total Fat: 36 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 41 mg
• Sodium: 705 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 19 g