Ingredients
Scale
For the Pesto:
- 2 handfuls baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, peeled and minced
- 2 tablespoons walnuts
- 1/4 cup parmesan cheese
- Salt and pepper, to taste
- Olive oil
For the Bowl:
- 1 package whole wheat gnocchi (such as DeLallo)
- 1/3 cup zucchini, sliced
- 1/3 cup asparagus spears
- 1/3 cup brussel sprouts, halved
- 1/3 cup green beans, chopped
- 1/3 cup fresh broccoli, roughly chopped
- Olive oil
- Salt and pepper
- Fresh parmesan
Instructions
For the Pesto:
- Combine all ingredients through salt and pepper in a food processor and begin to process
- Stream in olive oil until you’ve reached desired consistency consistency
For the Bowl:
- Prepare gnocchi according to package instructions then set aside
- Meanwhile, heat about 1 – 1.5 tablespoons olive oil in a large pan over medium heat
- Add brussel sprouts and broccoli sautéing until just tender (about 3-5 minutes)
- Add zucchini, green beans and asparagus tossing to combine – add additional olive oil if the pan seems dry
- Sauté until just tender (about 3 more minutes) then top with salt and pepper to taste
- Layer whole wheat gnocchi in the bowl, top with sautéed vegetables, pesto and freshly shaved parmesan to taste
Keywords: dinner, gnocchi, whole grain, vegetarian
