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Sun Dried Tomato Pesto Gnocchi

Sun Dried Tomato Pesto Gnocchi
Sun Dried Tomato Pesto Gnocchi

This is a delicious mid-week plant-based recipe packed with flavour and perfect for a date night or family meal. We've made our own vegan pesto using sun dried tomatoes, and it goes fantastically with fresh gnocchi. Bon appetit!

Serves 2

Ingredients
Method

Before you start

Preheat oven to 190ºC | Baking sheet | Food processor | 2 saucepans | Kettle boiled

Ingredients

For the pesto (this recipe will make extra pesto)

  • 100g almonds
  • 1 garlic clove
  • 200g jar of sun dried tomatoes (and the oil from the jar)
  • 2 tbsp nutritional yeast (nooch)
  • 1 small sprig of rosemary
  • ½ tsp chilli flakes
  • Dash of water (about 125ml)
  • Salt and pepper to taste

For the gnocchi

  • 500g gnocchi

For the herb oil

  • 3 garlic cloves
  • 1 small sprig rosemary
  • 2 tbsp olive oil
  • 2 tbsp vegan butter

To serve

  • 100g rocket
  • 2 tbsp nooch
  • Salt and pepper to taste

Method

  1. 1.

    Prepare the almonds and garlic | Spread the almonds out over a baking tray and add the garlic clove | Roast in the oven for 7-8 minutes until golden

  2. 2.

    Prepare the pesto | Peel the garlic clove | Pick the rosemary leaves | Add the roasted almonds and rosemary to the food processor and blitz into crumbs | Add the contents of the jar of sun dried tomatoes (including the oil), along with the roasted garlic, nutritional yeast, chilli flakes and a big pinch of salt and pepper | Blitz into a pesto, adding a dash of water bit-by-bit as needed to make a smooth, creamy pesto | Once smooth, set to one side until needed

  3. 3.

    Cook the gnocchi | Place a pan over a medium heat, fill with boiling water and pour in the gnocchi | Simmer for 2 minutes | After 2 minutes, drain the gnocchi into a colander and shake off any excess water

  4. 4.

    Prepare the herb oil and fry the gnocchi | Peel the garlic and roughly chop | Warm the olive oil and butter in a large frying pan over a medium heat | Once warm, add the garlic and rosemary sprig and fry for 2-3 minutes to allow the oil to infuse with flavour | After a couple of minutes, remove the rosemary and garlic from the pan and discard

  5. 5.

    Fry the gnocchi | Turn up the heat and add the gnocchi | Mix well and cook until golden and crispy (this should take a couple of minutes)

  6. 6.

    Drain the oil from the pan | Drain the excess oil from the frying pan - you can serve this with some bread to dip in on the side of the dish which is delicious

  7. 7.

    Remove some of the crispy gnocchi for the topping | Remove ⅓ of the gnocchi from the pan and leave to one side until the end

  8. 8.

    Add the pesto sauce | Spoon ½ of the pesto sauce into the pan and mix well to combine, adding a dash of water if needed until you reach a smooth consistency that coats the gnocchi

  9. 9.

    Finish and serve | Spoon the sauced gnocchi into 2 serving dishes and top with the remaining crispy gnocchi on top | Sprinkle over some nutritional yeast and pepper | Serve with some fresh rocket on the side