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Creamy Red Pesto Gnocchi
25 min
Main
10 ingredients or less
Servings
Total
25 minPrep
10 minCook
15 minContains
tree nut
gluten
Free from
soy
peanut
sesame
Ingredients
Tomato pesto sauce
-
½ Tbsp (7 mL)vegetable oil
-
1medium shallot, chopped
-
2cloves garlic, minced
-
1⅔ cups (400 g)canned whole peeled tomatoes
-
⅓ cup (80 g)plain vegan cream cheese
-
¼ tspsalt
-
⅛ tspground black pepper
-
½lemon, juiced
Gnocchi
-
5½ cups (704 g)uncooked vegan gnocchi
-
½ Tbsp (7 mL)vegetable oil
Optional garnish
-
fresh basil
Make your own
Directions
- Add the oil, shallots and garlic to a medium pot, and cook until lightly golden.
- Add the tomatoes and pesto, and cook for 5 - 8 minutes.
- Meanwhile, cook the gnocchi according to the package instructions. For us this took 2 minutes. Then drain.
- 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.
- Returning to the sauce, add in the cream cheese, salt, and pepper. Use an immersion blender to blend until smooth*.
- Transfer the tomato sauce to the sauté pan containing the gnocchi. Squeeze over the lemon juice, and stir to coat.
- 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 calciumFat
• 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.
Watch it step-by-step!
Discussion & Rating
Made this recipe with normal pasta and gnocchi but I definitely recommend to use the gnocchi :)!!! Sauce is delicious.
Amazing flavour! ❤️ For protein I added red lentils which worked great. Next time I would also add some fresh crisp bell pepper or similar for some texture variety! 🫶🏻
so saucy we loved it!!!
This recipe was sooo lovely! It's like the vegan version of "gnocchi alla sorrentina". I'll surely cook this again. :)
I LOVE it!!! The lemon really surprised me how well it tastes in this dish. And it is super easy too😍
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.
so so yummy!!
So good!
SO YUMMYYY!!!
I lovee it so much! This is awesome!
My boyfriend and I loved this!
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.
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
So delicious!!!
So quick to make and so delicious I licked my plate clean, no shame.
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. :)