Toast your gnocchi = game changer 👌🏽. I’ve always begrudged gnocchi because it was the only vegetarian option at restaurants outside of risotto, and typically it was a mushy gelatinous mess. To avoid that try this next time: After you boil your gnocchi lightly toast it in some olive oil so that it crisps up a bit, then add it to your sauce.
I made this sauce with a quick mix of basil, spinach, walnuts and parmesan. Comes together quickly.