Vegan gnocchi, tossed in olive oil, garlic and mint, topped with peas and a sprinkle of homemade seed parmesan. Get ready to dive into a plate of pure yum with a fresh and zingy dish that is so quick and easy to make.

Whether you’re all about convenience or love getting hands-on in the kitchen, this Peas & Mint Gnocchi with Seed Parmesan is simply divine. If you’re going the express route, snag some pre-made store-bought gnocchi.

There are several plant-based brands you can find at your local grocer:

Gia Russa Potato Gnocchi, De Cecco Pasta Potato Gnocchi, Le Veneziane Gluten-Free Potato Gnocchi, Sanniti Potato Gnocchi and Olivieri Fresh Classic Skillet Gnocchi to name a few.

But if you’re feeling that culinary DIY vibe, go for homemade gnocchi to make this Peas & Mint Gnocchi with Seed Parmesan dish. Whip up a batch of tender potato pillows, and let them take a quick plunge in boiling water until they float up with pride. Then it’s showtime: sizzle them up in the garlic, mint, and olive oil till they’re singing in harmony.

Toss in your gnocchi, add peas for that touch of green glam, and generously shower your dish with the homemade seed parmesan – a nutty twist on the classic. Whether you’re rocking the store-bought or homemade route, this vegan gnocchi creation is sure to steal the spotlight on any table.

Ingredients in this Recipe

Seed Parmesan

Sunflower seeds
Nutritional yeast
Garlic powder
Salt

Peas & Mint Gnocchi

Olive oil
Garlic
Fresh mint
Vegan gnocchi (I used Olivieri Fresh Classic Skillet Gnocchi which is vegan)
Fresh sweet peas (the kind in a bag in the produce aisle)
Salt

How to Make This Recipe

Seed Parmesan

Place all the ingredients in a blender or food processor until finely pulsed. (Place leftovers in a dry jar or container with lid for storage).

Peas & Mint Gnocchi

If not using a skillet gnocchi, boil water and cook conventional packaged gnocchi to package directions, or use homemade gnocchi. (Do not over cook). If using skillet gnocchi skip this step.

Boil fresh peas in a medium pot of water for 2-3 minutes. Strain and set aside.

Add olive oil and minced garlic to a frying pan and sauté for 2 minutes on medium low heat.
Add a handful finely chopped mint and stir.

If using a skillet gnocchi (which is pre-cooked), add the bag of gnocchi to the frying pan and cook on medium low heat for 5-7 minutes.

Stir in the peas.

Serve, topped with a drizzle of olive oil, more fresh mint, and a generous sprinkle of seed parmesan.

Common Questions

Do I have to use fresh peas?

The best option is fresh peas, but if you cannot find them, frozen peas will work beautifully too. Canned peas work less well, as they can be mushy and less green in hue.

What can I use instead of the homemade seed parmesan?

The seed parmesan is a tasty, protein and nutrient-rich cheese alternative that is so delicious in this recipe. But if you’d like to skip this part for time, go ahead and replace it with a store bought vegan cheese.