Garlic Lemon Sage Gnocchi with Toasted Pine Nuts

Gnocchi is a heavier pasta, which is why I like to toss it in olive oil with bold tasting herbs.  I use this as a side paired with vegetables and meat to make sure I’m getting a good balance of vitamins, carbs, fats and protein. Served that way, this recipe makes four small sides. 



1 Box of Cappello’s gnocchi

1 Tablespoon of coconut oil, divided

2 Tablespoons of sage, chopped

2 Tablespoons of garlic, minced

2 Tablespoons of cold pressed extra virgin olive oil

1 Tablespoon of lemon

1 Tablespoon of nutritional yeast

1/8 teaspoon of sea salt

2 Tablespoons of pine nuts



  1. Cook Cappello’s gnocchi according to the box instructions, being VERY careful not to overcook
  2. Heat one tablespoon of coconut oil in a cast iron skillet on medium heat
  3. Once oil has melted, add the garlic and let cook for about two minutes while stirring frequently to prevent burning
  4. Add sage and let simmer for approximately one minute
  5. Add the gnocchi, olive oil, lemon juice, nutritional yeast and salt to the pan with the garlic and sage, and toss to coat
  6. In a separate cast iron pan, turn the heat to high
  7. Place pine nuts in pan for 1-2 minutes, stirring intermittently, and remove once they are lightly browned
  8. Plate gnocchi and sprinkle the toasted pine nuts on top


Original recipe by Whitney of Rooted In Healing