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
- 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.
- 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.
- 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.
- 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.
- 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