Gnocchi with Meatballs and Arugula Parsley Pesto


  •  17.7 oz raw gnocchi (500g)
  • 2.1 oz unsalted vegan butter (60g)
  • 2 packages of Cutting Vedge Veggie Forward Meatballs

Arugula parsley pesto:

  • 6 oz of baby arugula
  • 1/2 bunch flat-leaf parsley, its leaves picked
  • 1/4 cup raw sunflower seeds (40g)
  • 2 cloves of garlic1
  • 1/4 cup coarsely grated vegan parmesan (20g)
  • 2 tbsp fresh lemon juice
  • 1/2 cup extra virgin olive oil, plus extra to drizzle (125ml)
  • Sprinkles of chili powder for some heat (optional)
  • Salt and white pepper to taste


  1. For the pesto, place all ingredients in a food processor and process until finely chopped and smooth. Season to taste and set aside. (Store leftovers in an air-tight container in the fridge.)
  2. Bring a large saucepan of salted water to simmer. Add the gnocchi and cook for 1-2 minutes until the gnocchi float to the surface. Drain and refresh in iced water until gnocchi is cooled completely, then drain again. Transfer to a bowl and drizzle with olive oil. Toss to coat.
  3. Bake the Veggie Forward Meatballs at 400F for 12 minutes. While the meatballs are baking add the butter to a large skillet over medium-high heat. When the butter begins to foam, add the gnocchi. Cook, tossing occasionally, on medium-high heat for 3 to 4 minutes, or until gnocchi is browned.
  4. Add half of the pesto to gnocchi, season, and toss to combine. Transfer to a large heatproof bowl.
  5. Divide, drizzle with olive oil, and add meatballs and some more pesto. Scatter with oregano and more parmesan, if wished. Serve warm and enjoy.

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