Gnocchi with Spring Vegetables in Arugula Spinach Pesto

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
olive oil
1/4 c pine nuts
parmesan cheese

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.

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