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Creamy Vegan Pesto Gnocchi with Blistered Tomatoes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 400 kcal

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.