Pasta night? Switch out the spaghetti with weeknight-appropriate creamy pesto gnocchi.
Just like spaghetti or creamy rigatoni, this takes minutes to whip up, and depending on the type of gnocchi you have, you can skip the boiling and throw them directly into a skillet.
I made this recipe with my homemade pesto and cashew cream sauce. I usually have frozen pesto on hand, which I thaw out a day before I need to use it.
Cashew sauce can also be made in advance and stored in the refrigerator.
For a shortcut, feel free to use store-bought pesto. Some brands carry a vegan pesto sauce. If you have access to Trader Joe’s, they have a vegan option.
If you’re new to gnocchi, it’s a thick and pillowy Italian dumpling traditionally made of potatoes, flour, and egg. However, there are vegan alternatives available in some stores.
How To Cook Gnocchi
The best way to cook gnocchi is by following the directions from the packaging it comes in.
How to cook the gnocchi depends on what kind you are using. There’s cauliflower or potato-based gnocchi. But there is also fresh and frozen gnocchi.
Typically, with fresh gnocchi, you can add it directly to a pan with your other ingredients and sauce.
I used Trader Joe’s frozen cauliflower gnocchi (which is vegan). These can either be warmed/cooked in the microwave, boiled, or sauteed in a stovetop pan.
What To Eat With Pesto Gnocchi
This gnocchi recipe is delicious on its own, but if you want to add a little to your plate, consider pairing it with garlic bread, sauteed vegetables, toasted fresh bread with an olive oil dip, or salad.
My favorite side dish for pesto gnocchi is a side of braised kale.
How To Store
Store in an airtight container in the refrigerator for up to 5 days.
To reheat, warm in a saucepan over low heat and add more water to loosen up the creamy pesto sauce.
In the mood for more pasta? Check out our One-Pot Pasta with roasted tomatoes, mushroom, and spinach.
Vegan Creamy Pesto Gnocchi
Ingredients
- ¼ cup pesto
- ⅓ cup cashew sauce
- 12 ounces gnocchi (potato or cauliflower)
- 1 tablespoon olive oil
- 5 garlic cloves crushed
- 1 tablespoon nutritional yeast
- Salt and pepper to taste
- Water
Instructions
- Prepare pesto and cashew sauce according to the recipes. Set aside.
- Cook gnocchi according to package instructions. Set aside.
- Add olive oil and crushed garlic to a large pan/skillet over medium heat. Cook for 30 seconds. Stir in cashew sauce, pesto, nutritional yeast, salt, pepper, and ½ cup water. Whisk together and cook for 2 minutes, until the sauce thickens.
- Stir in the cooked gnocchi, spinach, and ¼ cup water. Cover skillet with a lid. Cook for another 2 minutes and stir often. Add salt and pepper to taste.
Notes
- I used cauliflower gnocchi, but feel free to use gnocchi traditionally made with potatoes. Both work great in this recipe.
- Cooking instructions for the gnocchi may vary - use the directions indicated on its packaging.
- I used my homemade pesto sauce, however, feel free to use store-bought pesto sauce in this recipe.
- After being soaked overnight, cashew cream takes at most 5 minutes to make. If you forgot to soak the cashews, you can also boil them for 10-15 minutes and then blend them until smooth.
Nutrition
Did you try out this Creamy Pesto Gnocchi recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
No-Cook Cashew Cream
»
Leave a Reply