Sun-Dried Tomato Pesto Gnocchi

Super simple
Super simple
Super simple
Super simple
0:25 m

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!

Start cooking ➞




For the pesto

<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>200g sun-dried tomatoes<item-todo-done><item-todo-done>1 small sprig of rosemary<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 dash water<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100 almonds<item-todo-done>

For the gnocchi

<item-todo-done>500g gnocchi<item-todo-done>

For the herb oil

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>1 small sprig of rosemary<item-todo-done><item-todo-done>3 minced garlic cloves<item-todo-done>

To serve

<item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>100g rocket<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

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

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

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

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

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

Remove some of the crispy gnocchi for the topping

  • Remove ½ of the gnocchi from the pan and leave to one side until the end 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.
  • 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

Cost per portion


CO2e per portion

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