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Creamy Red Pesto Gnocchi

25 min

Main

10 ingredients or less

This recipe marries the bold flavours of tomato and red pesto with the creamy texture of vegan cream cheese, creating a sauce that's both lush and tangy. With the foundation of umami from shallots and garlic, and a refreshing hit of lemon juice, the sauce perfectly complements the tender gnocchi. Each bite offers a balance of savoury depth and bright acidity, making for a dish that's rich in taste and satisfying in texture.

Servings

Total

25 min

Prep

10 min

Cook

15 min

Contains

Treenut symbol

tree nut

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Ingredients

Tomato pesto sauce

  • ½ Tbsp (7 mL)
    vegetable oil
  • 1
    medium shallot, chopped
  • 2
    cloves garlic, minced
  • 1⅔ cups (400 g)
    canned whole peeled tomatoes
  • 3 Tbsp (48 g)
  • ⅓ cup (80 g)
    plain vegan cream cheese
  • ¼ tsp
    salt
  • ⅛ tsp
    ground black pepper
  • ½
    lemon, juiced

Gnocchi

  • 5½ cups (704 g)
    uncooked vegan gnocchi
  • ½ Tbsp (7 mL)
    vegetable oil

Optional garnish

Directions

  1. Add the oil, shallots and garlic to a medium pot, and cook until lightly golden.
  2. Add the tomatoes and pesto, and cook for 5 - 8 minutes.
  3. Meanwhile, cook the gnocchi according to the package instructions. For us this took 2 minutes. Then drain.
  4. Heat some oil a sauté pan over medium-high heat. Add the drained gnocchi to the pan and cook until lightly golden on the outside. Cook in batches if necessary to not over-crowd the pan.
  5. Returning to the sauce, add in the cream cheese, salt, and pepper. Use an immersion blender to blend until smooth*.
  6. Transfer the tomato sauce to the sauté pan containing the gnocchi. Squeeze over the lemon juice, and stir to coat.
  7. Plate, garnish as desired, and enjoy!

Notes

  • * Alternatively, blend in a standing blender.

Storage

  • The gnocchi is best enjoyed freshly made.
  • Store leftovers in an airtight container in the fridge for up to 1 day - any longer and the gnocchi tends to become overly firm. Ideally, reheat in a pan with a splash of water to loosen the sauce and gnocchi up.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 80%

uncooked vegan gnocchi

Proteins 0%
Fruits & Veggies 20%

medium shallot

clove garlic

canned whole peeled tomatoes

lemon

Calcium
No significant sources of calcium
Fat

vegetable oil

plain vegan cream cheese

vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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shawna - April 14, 2024, 8:51 p.m.

so saucy we loved it!!!


Martina - April 12, 2024, 7:53 p.m.

This recipe was sooo lovely! It's like the vegan version of "gnocchi alla sorrentina". I'll surely cook this again. :)

PUL Team - April 13, 2024, 4:37 a.m.

Yayy so happy to hear the gnocchi was enjoyed, Martina 😊


José - April 9, 2024, 6:50 p.m.

I LOVE it!!! The lemon really surprised me how well it tastes in this dish. And it is super easy too😍


Charlotte - April 8, 2024, 11:26 p.m.

This was an outstanding meal! Such a delicious yet straightforward recipe that didn't take long to make! There was the perfect ratio of sauce to gnocchi and frying them before adding to the sauce was the best tip ever.

PUL Team - April 8, 2024, 11:53 p.m.

So thrilled that you enjoyed the gnocchi, Charlotte!


bea - April 7, 2024, 6:52 p.m.

so so yummy!!


Nelleke - April 2, 2024, 10:12 p.m.

So good!


clara - April 2, 2024, 4:01 p.m.

SO YUMMYYY!!!


Joanna - April 2, 2024, 11:01 a.m.

I lovee it so much! This is awesome!


l. tien - March 31, 2024, 12:55 p.m.

My boyfriend and I loved this!


Kia - March 30, 2024, 8:14 p.m.

Absolutely delicious.
Can't find store bought vegan pesto here and being allergic to milk I made my own, using PUL recipe, but forgot basil so had to replace it with kale. Worked absolute wonders. Sauce is delicious. I need to work a bit on my gnocchi frying skills.
Leftover sauce for pizza or pasta.
Used Philadelphia plant based cheese, worked amazing.

PUL Team - April 1, 2024, 8:29 a.m.

So glad you enjoyed the recipe, Kia, and thanks a bunch for sharing your experience with it! 😊


Summer - March 30, 2024, 6:41 p.m.

I've never fried gnocchi before but I'm going to do it forever from now on! Loved how creamy the sauce was too! I'll be making this again for sure :D

PUL Team - March 31, 2024, 7:30 a.m.

Yayy so glad that you enjoyed it, Summer! Happy cooking 🫶


anke - March 30, 2024, 12:59 p.m.

So delicious!!!


Chris - March 29, 2024, 4:16 p.m.

So quick to make and so delicious I licked my plate clean, no shame.


Lise - March 28, 2024, 6:34 p.m.

This seems like a great recipe! Which cream cheese do you use/recommend? I'm from the Netherlands and I think you live there too. :)

PUL Team - March 29, 2024, 4:15 p.m.

Hey Lise, we use the Violife brand (Creamy Original). I hope you enjoy the recipe if you give it a try!