I left the pine nuts and cheese out of the pesto and used them as a garnish to add texture. The cheese is optional if you want this to be vegan. I used peas and fava beans for protein, along with the pine nuts.
1 package gf gnocchi (2 servings)
1/2 c all natural marinara sauce
assorted spring vegetables - as much as you like! (try asparagus peas, fava beans, rainbow carrots and their tops, spring onions, green beans - anything in season that you like)
5 oz packages of arugula spinach mix
1 clove garlic
salt and pepper
1/4 c pine nuts
Cook gnocchi according to package directions; drain and toss in marinara. Meanwhile sauté vegetables in olive oil until crisp tender and bright. For pesto - place greens in food processor with garlic, and salt and pepper to taste. Chop. With processor running slowly add olive oil until consistency of a thick sauce. Toss with cooked vegetables. To serve: place gnocchi in dish; top with pesto vegetables; garnish with pine nuts and parmesan.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!