Health Recipes

Gnocchi with Roasted Squash, Arugula & Pumpkin Seed Pesto

March 25, 2018

Here’s a quick recipe you can whip up in about 30 minutes!

Gnocchi with Roasted Squash, Arugula & Pesto

Gnocchi with Roasted Squash, Arugula & Pesto


  • 12 oz. pre-made gnocchi (we used store-bought)
  • 2 tbsp vegan butter
    For pesto:
  • 2 cups spinach
  • 1/4 cup parsley
  • 1/2 cup arugula
  • 1/2 cup pumpkin seeds
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/3-1/2 cup Flora Pumpkin Seed Oil (US/CA)
  • 1/2 tbsp nutritional yeast
  • 1 1/2 tsp salt
  • Pinch of pepper and/or red pepper flakes


  1. Drizzle squash with olive oil, sprinkle salt & pepper, and roast for 30 mins at 375. 
  2. Meanwhile, toss spinach, parsley, arugula, pumpkin seeds, garlic, lemon juice, Pumpkin Seed Oil, nutritional yeast, salt and pepper and/or red pepper flakes into a food processor. Blend until nearly smooth!
  3. Heat skillet and add vegan butter. Add gnocchi and sauté lightly for 3-5 mins or until it starts to brown.
  4. Add in roasted squash, a large handful of fresh arugula, and toss with pesto. Enjoy!
Lexi & Beth are the mother-daughter team behind Crowded Kitchen (formerly @superfoodrunner). Based in Michigan, they craft recipes to bring families together despite dietary differences. For more delicious recipes, visit their website and follow them on Instagram @crowded_kitchen.  

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