Gnocchi pesto salad with snap peas

Gnocchi pesto salad with snap peas

Based on 20 ratings
Simone Wimmer

Simone Wimmer

Kitchen Assistant at Kitchen Stories

www.instagram.com/baguettisimonetti/

"This is the perfect recipe if you're looking for a quick, fresh dish to make on the go, for casual potluck get-togethers or if you just feel like having a simple lunch. I usually make this pesto when I don't know what to do with leftover parsley. The snap peas are half cooked and half raw, which gives a nice combination of sweetness and crunchiness. The addition of the hazelnuts brings something earthy to this otherwise lighter dish and somehow always makes me feel as if I were enjoying this dish in the fresh country air."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
gnocchi
33⅓ g
arugula
40 g
parsley
33⅓ g
hazelnuts
60 ml
olive oil
clove
garlic
lemon
166⅔ g
cherry tomatoes
120 g
snap peas
salt
pepper
MetricImperial

Utensils

pot, cooking spoon, sieve, bowl (large), cutting board, knife, fine grater, food processor

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How-To Videos

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How to chop nuts

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How to halve cherry tomatoes

homemade-gnocchi

Homemade gnocchi

Nutrition per serving

Cal553
Fat39 g
Protein11 g
Carb45 g
  • Step 1/4

    Bring a large pot of water to the boil and add salt. Add the gnocchi and half of the snap peas and cook according to package instructions until al dente. Then drain, rinse with cold water and set aside in a large bowl.
    • gnocchi
    • 60 g snap peas
    • pot
    • cooking spoon
    • sieve
    • bowl (large)

    Bring a large pot of water to the boil and add salt. Add the gnocchi and half of the snap peas and cook according to package instructions until al dente. Then drain, rinse with cold water and set aside in a large bowl.

  • Step 2/4

    Halve the cherry tomatoes, cut the remaining raw snap peas diagonally into fine strips and put both in a bowl. Roughly chop the parsley. Grate the zest of half a lemon and squeeze out the juice. Peel the garlic clove. Roughly chop some of the hazelnuts and set them aside for garnish.
    • 166⅔ g cherry tomatoes
    • 60 g snap peas
    • 40 g parsley
    • lemon
    • clove garlic
    • 6⅔ g hazelnuts
    • cutting board
    • knife
    • fine grater

    Halve the cherry tomatoes, cut the remaining raw snap peas diagonally into fine strips and put both in a bowl. Roughly chop the parsley. Grate the zest of half a lemon and squeeze out the juice. Peel the garlic clove. Roughly chop some of the hazelnuts and set them aside for garnish.

  • Step 3/4

    Add parsley, 1 tbsp lemon juice, whole hazelnuts, olive oil and garlic to a measuring cup, use an immersion blender to blend to a fine pesto. Season to taste with salt and pepper.
    • 26⅔ g hazelnuts
    • 60 ml olive oil
    • salt
    • pepper
    • food processor

    Add parsley, 1 tbsp lemon juice, whole hazelnuts, olive oil and garlic to a measuring cup, use an immersion blender to blend to a fine pesto. Season to taste with salt and pepper.

  • Step 4/4

    Add the pesto to the cooked gnocchi and pea pods and mix well. Toss in the arugula and add the tomatoes and chopped pea pods. Season to taste with remaining lemon juice, salt and pepper. To serve, garnish with lemon zest and chopped hazelnuts. Enjoy!
    • 33⅓ g arugula
    • salt
    • pepper

    Add the pesto to the cooked gnocchi and pea pods and mix well. Toss in the arugula and add the tomatoes and chopped pea pods. Season to taste with remaining lemon juice, salt and pepper. To serve, garnish with lemon zest and chopped hazelnuts. Enjoy!

  • Enjoy your meal!

    Gnocchi pesto salad with snap peas

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