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.

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Garlic Lemon Sage Gnocchi with Toasted Pine Nuts


  • 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


  • 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

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