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creamy plant-based pesto gnocchi

Plant-Based Pesto Gnocchi

Soft potato gnocchi tossed in fresh basil pesto with sautéed zucchini, bell pepper, and cherry tomatoes. It’s creamy without dairy, ready in 20 minutes, and perfect for a quick weeknight dinner that still feels special.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Gnocchi Dish:
  • 500 g about 1 lb vegan potato gnocchi
  • 1 tablespoon olive oil
  • 1 medium zucchini sliced
  • 1 red bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 2 garlic cloves minced
  • Salt to taste
  • Black pepper to taste
For the Dairy-Free Basil Pesto:
  • 2 cups fresh basil leaves packed
  • 1/3 cup pine nuts lightly toasted
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • 1 –3 tablespoons water as needed for blending
  • Salt to taste
Optional for Extra Creamy Texture:
  • 1/2 ripe avocado OR
  • 2 tablespoons unsweetened plant milk

Method
 

Step 1: Cook the Gnocchi
  1. Bring a large pot of salted water to a boil.
  2. Add the gnocchi.
  3. When they float to the top (about 2–3 minutes), they are done.
  4. Drain and set aside.
  5. Optional: For crispy edges, sauté boiled gnocchi in a pan with a little olive oil for 2–3 minutes.
Step 2: Cook the Vegetables
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add minced garlic and cook for 30 seconds.
  3. Add zucchini and bell pepper. Cook for 4–5 minutes until tender.
  4. Add cherry tomatoes and cook 2 more minutes.
  5. Season with salt and black pepper.
Step 3: Make the Pesto
  1. Add basil, pine nuts, nutritional yeast, lemon juice, olive oil, and salt into a blender or food processor.
  2. Blend until smooth.
  3. Add 1 tablespoon water at a time until the sauce is creamy but thick.
  4. For a creamier texture, blend in avocado or plant milk.
Step 4: Combine Everything
  1. Add cooked gnocchi into the skillet with vegetables.
  2. Spoon pesto over the gnocchi.
  3. Toss gently over low heat for 2–3 minutes until coated and warmed through.
  4. Taste and adjust salt if needed.
  5. Serve warm with fresh basil on top.

Notes

  • Toasting the pine nuts makes a big difference in flavor. Don’t skip it if you can.
  • If the pesto gets too thick after sitting, stir in a splash of warm water.
  • Leftovers keep in the fridge for up to 3 days. Reheat gently in a pan.
  • Always taste the pesto before mixing. Sometimes it needs a little more lemon or salt. Trust your taste buds.