May 08, 2018
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.
Ingredients
- 1 package Cappello’s Gnocchi
- 1 tablespoon coconut oil, divided
- 2 tablespoons sage, chopped
- 2 tablespoons garlic, minced
- 2 tablespoons cold pressed extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1/8 teaspoon sea salt
- 2 tablespoons pine nuts
Instructions
- Cook Cappello’s gnocchi according to the box instructions, being VERY careful not to overcook
- Heat one tablespoon of coconut oil in a cast iron skillet on medium heat
- Once oil has melted, add the garlic and let cook for about two minutes while stirring frequently to prevent burning
- Add sage and let simmer for approximately one minute
- Add the gnocchi, olive oil, lemon juice, nutritional yeast and salt to the pan with the garlic and sage, and toss to coat
- In a separate cast iron pan, turn the heat to high
- Place pine nuts in pan for 1-2 minutes, stirring intermittently, and remove once they are lightly browned
- Plate gnocchi and sprinkle the toasted pine nuts on top
Additional Info
- Original recipe by Whitney of Rooted In Healing