Sun-Dried Tomato Pesto Gnocchi
- Super simple
- 0:25 m
- 12 ingredients
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: 4
Ingredients
For the pesto
- 2 tbsp Nooch
- 200g sun-dried tomatoes
- 1 small sprig of rosemary
- ½ tsp chilli flakes
- 1 dash water
- 1 garlic clove
- Salt & pepper to taste
- 100 almonds
For the gnocchi
- 500g gnocchi
For the herb oil
- 2 tbsp olive oil
- 2 tbsp plant-based butter
- 1 small sprig of rosemary
- 3 minced garlic cloves
To serve
- 2 tbsp Nooch
- 100g rocket
- Salt & pepper to taste
Before you start
Preheat oven to 190ºC | Baking sheet | Food processor | 2 Saucepans | Kettle boiled
Step 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
Ingredients
- 100 almonds
Step 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
Ingredients
- 2 tbsp Nooch
- 200g sun-dried tomatoes
- 1 small sprig of rosemary
- ½ tsp chilli flakes
- 1 garlic clove
Step 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
Ingredients
- 2 tbsp olive oil
- 500g gnocchi
- 1 small sprig of rosemary
Step 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
- 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
Ingredients
- 2 tbsp plant-based butter
- 3 minced garlic cloves
Step 5
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
Ingredients
- 2 tbsp Nooch
- 1 dash water
- 100g rocket
- Salt & pepper to taste