Creamy Vegan Pesto Gnocchi with Blistered Tomatoes
If you’re craving a comforting and flavorful meal that’s both easy to whip up and entirely vegan, you’re in for a treat. My Creamy Vegan Pesto Gnocchi with Blistered Tomatoes is the perfect dish to satisfy your pasta cravings while keeping things wholesome and plant-powered. Packed with tender gnocchi, vibrant pesto, and sweet blistered tomatoes, this recipe is sure to become a favorite in your kitchen. Let’s dive in and create this delicious, hearty meal together!
Creamy Vegan Pesto Gnocchi with Blistered Tomatoes
Ingredients
- For the Vegan Pesto:
- 2 cups fresh basil leaves packed
- 1/3 cup pine nuts or walnuts for a budget-friendly option
- 2-3 cloves garlic roughly chopped
- 1/2 cup nutritional yeast
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- For the Gnocchi:
- 1 package 16 oz store-bought gnocchi (ensure it’s vegan-friendly)
- 2 tablespoons olive oil
- Salt to taste
- For the Blistered Tomatoes:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional Add-Ins:
- Sautéed spinach or kale
- Roasted vegetables like zucchini or bell peppers
- Vegan Parmesan for extra cheesiness
- Crushed red pepper flakes for a bit of heat
Instructions
- Make the Vegan Pesto:
- Blend Ingredients: In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped.
- Add Olive Oil: With the processor running, drizzle in olive oil until the pesto reaches desired consistency.
- Season: Add lemon juice, salt, and pepper. Pulse to mix, then set aside.
- Cook the Gnocchi:
- Boil Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (about 2-3 minutes). Drain and set aside.
- Sauté Gnocchi: Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté gnocchi until golden and crispy, about 5-7 minutes. Season with salt.
- Blister the Tomatoes:
- Heat the Skillet: In the same skillet, add 2 tablespoons of olive oil over medium-high heat.
- Cook Tomatoes: Add cherry tomatoes in a single layer. Let cook undisturbed for 2 minutes until they start to blister. Stir occasionally, cooking for another 3-4 minutes until softened and caramelized. Season with salt and pepper.
- Combine Everything:
- Mix in Pesto: Add the cooked gnocchi to the skillet with the blistered tomatoes. Pour in the vegan pesto and toss to coat.
- Add Optional Ingredients: Stir in any extra veggies or vegan Parmesan at this stage.
- Serve:
- Garnish & Enjoy: Plate the gnocchi and tomatoes. Garnish with fresh basil leaves and vegan Parmesan or red pepper flakes as desired.
Notes
Tips for Perfection:
- Homemade Pesto: Make your pesto fresh with organic basil and toasted pine nuts for the best flavor.
- Crispy Gnocchi: Pat gnocchi dry before sautéing for a crispy texture.
- Customize Veggies: Add roasted bell peppers, sautéed mushrooms, or steamed broccoli for extra flavor and nutrition.
- Make Ahead: Prepare pesto and blistered tomatoes ahead of time. Reheat gently before combining.
