Vegetarian Gnocchi with Peas and Cherry Tomatoes

by hbhs07, posted in Healthy Recipes

When it comes to a light, healthy, simple and tasty dinner, pasta is a great choice. If you are looking for a vegetarian version, you are in the right place, because today we bring you a simple and delicious recipe for vegetarian gnocchi with peas and cherry tomatoes. Enjoy.

Handmade gnocchi pieces dusted with flour on a wooden board with bowls of flour around

Vegetarian Gnocchi with Peas and Cherry Tomatoes

Serves: 4

Preparation: 10 minutes

Cooking:  15 minutes

Ingredients:

  • 500 g gnocchi
  • 300 g frozen peas, cooked
  • 1 large carrot, thinly sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 250 g cherry tomatoes, halved
  • 200 g bocconcini, halved
  • 4 tbsp extra virgin olive oil
  • 1 tsp Himalayan salt
  • 1 tsp homemade dry seasoning
  • ½ tsp black pepper, freshly ground
  • 50 g parsley leaf, finely chopped, to serve
  • 50 g parmesan, ground, to serve
  • ½ cup toasted walnuts, roughly chopped, to serve

Directions:

Step 1

Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.

Step 2

Cut the carrot into thin slices, and chop the garlic and onion. Cut the cherry tomatoes in half.

Bowls of sliced carrots, halved cherry tomatoes, and chopped onions on wooden table with cutting board and knife

Step 3

Boil the peas, drain and set aside. Toast the walnuts in a frying pan over low heat until they are golden brown and fragrant. Remove from heat, cool slightly, roughly chop and set aside.

Walnuts toasting in a black cast iron skillet on a lit gas stove burner with a wooden spatula.

Step 4

Cook the gnocchi in a large pot of boiling salted water, according to the package instructions. Drain and reserve ½ cup of the cooking liquid. Return the pasta to the pot.

Vegetarian Gnocchi with Peas and Cherry Tomatoes

Step 5

Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion, garlic and carrot to the pan and cook, stirring, for 3 minutes, or until fragrant. Then, add the cherry tomatoes and cook for another 2 minutes, or until the tomatoes wilt. Add the pasta and peas to the mixture and the reserved liquid, and cook, stirring, for another minute. Remove from heat.

Step 6

Add the bocconcini to the pasta mixture and mix well to combine.

Step 7

Divide the pasta into serving bowls and sprinkle with parmesan, walnuts and parsley.

Vegetarian Gnocchi with Peas and Cherry Tomatoes

Serving suggestions:

  • Serve with a fresh seasonal salad

Tips:

  • Garnish with fresh basil leaves instead of parsley
  • Replace bocconcini with feta
  • Replace the walnuts with toasted almond slices
  • Keep leftover pasta in an airtight container at room temperature for up to 24 hours
  • Store leftover pasta in an airtight container in the refrigerator for up to 3 days

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.