This ridiculously creamy pesto gnocchi blends the creamy pesto sauce in seconds to coat perfectly pillowy homemade gnocchi for a deliciously satisfying and comforting dinner ready in 20 minutes that the whole family will love! Entirely dairy free AND unbelievably vegan too!

Serve with my 15 minute homemade garlic bread for the most savory Italian homestyle dinner!

bowl of creamy pesto gnocchi with fresh basil and crushed walnuts on top.

Table of contents

Why you’ll LOVE this vegan creamy pesto gnocchi recipe:

  • Ridiculously quick & easy: The pesto sauce takes just 2 minutes to blend, for the recipe totally about 15-20 minutes of actual cooking and prep work! The perfect easy and simple dinner to feed a family on a busy weeknight or make an extra special date night dinner without a ton of time in the kitchen!
  • Restaurant-quality flavor with RICH creamy texture: Every single time I serve this pesto gnocchi, my family is left speechless by the flavor. The gnocchi are so incredibly pillowy and the pesto sauce is rich, packed with fresh flavor, and deliciously silky and creamy coating the cooked gnocchi. It’s quite literally the most satisfying dinner recipe!
  • Simple dairy-free ingredients: We’re talking pantry-staples: olive oil, garlic, fresh basil, sea salt, miso paste, and gnocchi. No dairy required (so yeah, it’s all vegan too!!)

Along with my lentil bolognese and vegan lasagna, I have this dish recently on repeat in my household because it’s just so good.

The epitome of comfort food meets somehow fancy restaurant-quality pasta dish meets “I have no time to think about what I want to eat.” It’s the everything dish that’s there for you at all times!! Now let’s make it!

Key ingredients:

  • Fresh basil: I leave the stems on to not only not waste any of the plant, but I also find it really amplifies the basil flavor in the pesto.
  • Lemons: Traditionally, pesto does not contain lemon. However, I find that it aids the creamy pesto sauce in having a cheesier flavor without adding any cheese (so we can keep it dairy free!).
  • Olive oil: You want to use a high quality olive oil, such as Jovial Foods Organic (my favorite brand). The flavor is strong in the pesto, so using a high-quality olive oil will help your creamy pesto sauce really stand out.
  • Walnuts: I personally like using walnuts over pine nuts or even cashews. I think it adds a really creamy yet savory flavor (which with cashews, I often find add a slightly “sweeter” flavor profile). You can toast the walnuts beforehand, but the flavor is so good even raw!
  • Miso paste: This is what really gives our vegan pesto sauce its cheesy flavor. I use a chickpea-based miso paste, but you can also use a soy-based one.
  • Sea salt: For balancing the flavor.
  • Dairy free milk: This can be almond milk, cashew milk, oat milk, or even cashew cream, coconut milk, or vegan heavy cream!
  • Gnocchi: I often make my gnocchi homemade, which would make this dish NOT able to be done in 20 minutes. But you can see my notes below for store bought vegan gnocchi that truly make this dish 20 minutes and done!

Substitutions & Variations:

  • Nuts: Switch up the nuts in the homemade vegan pesto! You can use walnuts, cashews, or even sunflower seeds or pumpkin seeds to keep it nut-free.
  • Swap the basil for parsley: Or add it in addition to the basil for more depth of flavor!
  • Chop up sun-dried tomatoes: And stir them into the sauce- yum!!
  • Not a fan of gnocchi? Swap in your favorite pasta shape in lieu of the gnocchi. I really like parpardelle or bowties!

Overview: Step-by-Step How to Make Vegan Creamy Pesto Gnocchi:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

First, we’ll make the vegan pesto. This takes all of 2 minutes, it’s so simple! Add all ingredients for the creamy pesto sauce to the blender.
Then blend until creamy and all combined. You can season with salt to your liking here.
Add the gnocchi and sauce to a saucepan. Cook on medium heat or 3-5 minutes.
Once cooked, you can serve and enjoy!

Serving Suggestions:

I shared above that I really like my 15 minute vegan garlic bread and another veggie, like crispy roasted brussels sprouts or roasted red cabbage.

A vegan caesar salad is also delicious with this!

For a heartier meal, I’ll also add some tofu (learn how to cook tofu here!) or cooked lentils.

bowl of creamy pesto gnocchi with fresh basil on top.

FAQ’s:

Can I make this with non-vegan ingredients? I have not tested this recipe other than with vegan ingredients, as I’m vegan. You’re always welcome to experiment to fit your own personal lifestyle, but I only share what I’ve tried- which is always vegan!

What are some vegan store-bought gnocchi brands? I really love the brand, Bella Terra, which is also organic. You can also use cauliflower gnocchi or Oro del Sud has both a vegan gnocchi and a gluten free gnocchi.

How can I make my pesto sauce more creamy? This creamy vegan pesto sauce is designed to be ULTRA creamy and silky for a pasta sauce. With the use of walnuts and dairy-free milk, we’re really amping up the creamy texture! To really ensure that your sauce is creamy, I recommend using a high-fat dairy-free milk or cream (such as vegan heavy cream or cashew cream). I DON’T recommend using coconut cream, as you’ll definitely taste the coconut flavor.

Can I make this creamy pesto gnocchi gluten-free? Absolutely! My homemade vegan gnocchi can be made with gluten-free flour, or use your favorite gluten-free vegan store-bought gnocchi.

If you love this recipe, also check out my:

Marry Me Gnocchi with Tofu

Gnocchi alla Sorrentina

Easy Vegan Lasagna

Homemade Lentil Bolognese

30 Minute Pasta con Broccoli

bowl of pesto gnocchi with walnuts on top.

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🌟MADE THIS RECIPE & LOVED IT?🌟I’d love it if you’d like a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below! This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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bowl of creamy pesto gnocchi with fresh basil and crushed walnuts on top.

20 Minute Creamy Pesto Gnocchi – Dairy Free & Vegan

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan
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Description

This ridiculously creamy pesto gnocchi blends the creamy pesto sauce in seconds to coat perfectly pillowy homemade gnocchi for a deliciously satisfying and comforting dinner ready in 20 minutes that the whole family will love! Entirely dairy free AND unbelievably vegan too!

Ingredients

Scale
  • 2 cups fresh basil, rinsed, stems included
  • 3/4 cup walnut halves, cashews, or pine nuts
  • 1/3 cup high-quality olive oil
  • 4 large garlic cloves
  • 1 tbsp miso paste
  • 2 large lemons
  • 1/2 tsp sea salt, to taste
  • 1/2 cup (120 mL) dairy free milk, cashew cream, coconut milk, or vegan heavy cream
  • 1 batch homemade vegan gnocchi or store bought plant based gnocchi
  • Grated vegan parmesan cheese, for topping

Instructions

  1. Prep: Please read all instructions before beginning. If you’re making the homemade gnocchi, it will take longer than 20 minutes, as the potatoes need to cook first. Make sure the homemade gnocchi are shaped and ready to be boiled before beginning. Bring a large pot of salted water to a boil for the gnocchi.
  2. Make the vegan pesto: In a blender, add the basil, walnuts, olive oil, garlic cloves, miso paste, juice from 2 large lemons, sea salt, and dairy-free milk. Blend until creamy. Set aside.
  3. Cook the gnocchi: Once the water for the gnocchi is boiling, add in the gnocchi- homemade gnocchi will rise to the top, fully cooked, within 3 minutes, and store bought should finish cooking within 5 minutes.
  4. Cook the gnocchi in the sauce: To a large saucepan, add the creamy pesto sauce and cooked gnocchi. Stir to combine. Cook the gnocchi in the sauce on medium heat for 3-5 minutes. This allows them to better absorb the flavor.
  5. Serve and enjoy: Once cooked, serve the creamy pesto gnocchi and top with grated vegan parmesan (like Violife) or as is. Enjoy! Store any leftovers in an airtight container for up to 4-5 days in the fridge.

Notes

Gluten free: You can use gluten-free flour to make the gnocchi or a store bought gluten-free gnocchi.

Nut free: Swap in pumpkin seeds or sunflower seeds where there are nuts in the pesto. Make sure you use all nut-free dairy free milks and cheeses.

Nutrition

  • Serving Size: 1 cup
  • Calories: 407
  • Sugar: 1.1 g
  • Sodium: 473.1 mg
  • Fat: 28.4 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 7.7 g
  • Cholesterol: 0 mg