minted pea pesto gnocchi
There is currently an invasion of pumpkin everything around here. Pumpkin beer is popping up everywhere; pumpkin spice lattes are available; halloween candy is already on the shelves at the grocery store; and the internet is overflowing with pumpkin recipes. I for one am not into it yet. It is still summer for one more week. If you ask me winter lasts way too long anyway. You will not see any pumpkin/sweet potato recipes on here until we harvest them at our farm. Besides, we cannot store fresh tomatoes and zucchini the same way we can store winter crops. And right now our farm tomatoes and summer squash are just peaking. We love it! I will happily hold off on harvesting the hundreds of pounds of winter squash waiting for us. I’m not gonna lie, if it’s anything like what we were up against last year, the task will be ugly, heavy, and will most likely end in tears. The good news is that I have my chiropractors number on speed dial. And that my friends is a powerful weapon!
Pumpkin harvest, Hutchins Farm circa Fall 2012. This was the first of MANY crates of pumpkins. Sore backs and wounded spirits was the trend of the day.
Instead of dreading our inevitable winter squash harvest next week, l wanted to focus on a light and refreshing summer meal. It’s still hot here and this minted pea pesto was almost as refreshing as a margarita. I’m hoping that you guys were more on top of it than me and froze all of your local shelling peas this past spring. I for one was not on my game! Our shelling peas at the farm did not produce well so we had to buy ours elsewhere. However, I knew I needed to make a mint and pea combination before the summer was over. I have always loved this flavor combination and this pesto immediately went to the top of my “favorite pesto” list. I’m serious, make this before you enjoy your first pumpkin beer of the season!
Recently Taylor asked me to prepare gnocchi since we haven’t had it in ages. I was lazy so I didn’t make the gnocchi from scratch. However, that was fine with him, my focus was to make the best damn pesto of the summer. According to Taylor, I nailed it!
Pour a glass of vino and soak up this last week of summer. Cheers.
Minted Pea Pesto Gnocchi
Prep Time: 15 mins. Cook Time: 20 mins Serves: 4
- 1 16 oz package of whole wheat gnocchi
- 1 10 oz package of organic frozen peas, defrosted (leaving 3 TBS of peas whole for garnish)
- 2 cloves of garlic, finely chopped
- 1/3-1/2 cup fresh mint leaves
- 1/3 cup extra virgin olive oil
- 1/4 cup shredded parmesan cheese, plus a few tablespoons for garnish
- salt and pepper to taste
Preparation
- Cook gnocchi according to specific brands instructions.
- In a high speed blender or food processor combine all the ingredients for the pesto except for 3 TBS of the peas (set those aside for garnish) and process until smooth. Add more olive oil if necessary. Season to taste with salt and pepper.
- Once gnocchi is fully cooked combined with pesto. Add extra peas, parmesan cheese, salt and pepper.
- Enjoy!
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go!
This looks delicios – I for one am in the northern hemisphere where spring has truly sprung. So bring on the pesto!
I’m so happy pesto season has arrived for you!!! Let me know if you try this. It’s my favorite!
It’s been ages since I’ve had gnocchi and your minted pea pesto sounds so fresh and delicious! I’m trying to ignore the pumpkin invasion best I can….I have to admit, I do love a good cold pumpkin beer but I could use another 6 months of fresh summer produce 🙂
It’s hard to ignore all the pumpkin recipes right now. I’ll be on board in a few more weeks 🙂
I know this would be best with freshly picked peas and mint in the spring, but I love it because you can make it in the dead of winter, too. And I am not above putting it into rice or barley or quinoa. I am off to have fun with your idea again! Thanks and take care.
This honestly would taste great in the dead of winter when you need a pick-me-up! I love the flavor combination here. Let me know how it turns out for you Jean!
If this pesto is at the top of your list then it must be good. It looks so easy too, I love it!
I hear you on the fall thing. I’m not quite ready yet either but all of these darn food blogs are pressuring me! I can understand you not wanting to lift those heavy pumpkins and squash. Ouch!
I’d rather eat pesto than lift heavy pumpkins! Let me know if you try this version. It’s a keeper!
Gnocchi with pesto is my absolute FAVORITE pasta dish, and looking at all that melty chese and pesto has me practically drooling on my keyboard. I fully support milking the summer recipes for all they’re worth. If anyone is in touch with what’s in season, it’s you!
We love gnocchi too and I’m not sure why I don’t make it more often! The pesto was the highlight!
It’s definitely fall weather here and now that squash is showing up at the market, I”m already craving it! I think this gnocchi is perfect late summer comfort food though!
Gnocchi will taste awesome with a pumpkin pesto of some sort. I’m already thinking of that!!! yay for comfort food!