Description
This quick and easy homemade creamy pesto gnocchi dish is the ultimate comfort food- and all dairy free and vegan! Only 8 simple ingredients (including those to make the homemade vegan pesto!) and 20 minutes for my family’s favorite weeknight or date night pasta dish!
Ingredients
Scale
- 1 batch homemade vegan pesto
- 1 cup (240 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
- Prep: Please read all instructions before beginning. If you’re making the homemade gnocchi, it will take longer than 30 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.
- Make the vegan pesto: Follow the instructions for making the vegan pesto sauce.
- Make the creamy pesto sauce: In a large saucepan, add the vegan pesto and dairy free milk to the pan. Stir to combine, then bring the mixture to a boil. Reduce the heat to simmer.
- 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.
- Stir in the gnocchi: Drain the gnocchi, researching 1/3 cup of pasta water, and add the gnocchi and reserved pasta water to the saucepan. Stir to combine.
- Cook the gnocchi in the sauce: Allow the gnocchi to cook in the sauce for 10-15 minutes. This allows them to better absorb the flavor and allows the garlic in the pesto to fully cook.
- Serve and enjoy: Once cooked, serve the creamy pesto gnocchi and top with grated vegan parmesan (like Violife). 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.
