Gnocchi Pea Pesto Burrata

Recipe in Eating Well

Ingredients

•    1/2 cup cooked peas
•    1/4 cup cashews, toasted
•    zest and juice of 1 small lemon
•    1 clove garlic, crushed and peeled
•    1/4 tsp salt
•    1/8 tsp ground pepper
•    1 cup lightly packed fresh basil
•    1 cup baby spinach
•    1/4 cup extra-virgin olive oil plus 1 tbsp, divided
•    3 tbsp water
•    1 packet whole-wheat gnocchi
•    227 g Burrata cheese
•    pea shoots (optional)

Method

Combine peas, cashews, lemon zest, lemon juice, garlic, salt and pepper in a food processor.

Pulse until finely chopped.

Add basil and spinach (pesto); pulse until finely chopped, pausing to scrape down the sides.

With the motor running, drizzle in 1 cup oil and water; process until smooth.

Heat the remaining 1 tbsp oil in a large non-stick skillet over medium heat.

Add gnocchi and cook until it starts 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.