I have grown kids who are still picky eaters when it comes to vegetables. Two absolutely loved this, while the third did pick out the asparagus, which wasn’t surprising at all. Thankfully he actually likes spinach and peas.
Summer gnocchi with pesto sauce
Eat your greens this summer with our delicious gnocchi with pesto sauce that is filled with greens including peas, asparagus, and spinach.
Ingredients
These are the ingredients we used, however, you might like to include different greens such as beans, broccoli, spring onions, or kale.
Gnocchi Diced chicken in our balsamic marinade (recipe below) Asparagus Peas Spinach Pesto
Recipe instructions
Besides the delicious greens, one of the most important parts of this recipe is our marinated chicken. We use this same marinated chicken for a lot of our meals, especially grilled chicken salad, and most other recipes that require grilled chicken. The first step is to get the water boiling for the gnocchi because this will take the longest time. While you wait, you can marinate the chicken and then cook the asparagus.
Marinated chicken
chicken breasts cubed diced onion minced garlic balsamic vinegar salt and pepper
Combine all of the ingredients in a bowl and refrigerate for at least 30-minutes before cooking.
Pan-fry asparagus
To pan-fry the asparagus, heat a little olive oil in a pan, toss in minced garlic with the asparagus, and a pinch of salt. Toss occasionally for about 8-minutes until the asparagus is fork tender.
Set the asparagus aside, and add the marinated chicken to the same pan. Toss occasionally until the chicken is cooked through. Add the asparagus, spinach, peas, and pesto to the pan, turn onto a low heat until the spinach is wilted and the peas are cooked. Cook the gnocchi according to the package directions. Drain the gnocchi and combine all of the ingredients together. Once served, top with Parmesan cheese.
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