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Creamy Pesto Gnocchi (Gluten-Free, Vegan)


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5 from 1 review

  • Author: Felicia Lim
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

Using store-bought gnocchi for convenience, this 10-minute creamy pesto gnocchi recipe makes the perfect weeknight dinner. With soft pillowy gnocchi mixed in a creamy full-bodied basil pesto sauce that comes together in minutes, this tasty pasta recipe is flavorful from fresh, simple ingredients and is totally gluten-free, dairy-free and vegan too.


Ingredients

Units Scale

For the Gnocchi:

For the Pesto Sauce:


Instructions

  1. Boil a Pot of Salted Water: In a large pot, combine the water and salt and bring the salted water to a boil.
  2. Cook Gnocchi: Once the water comes to a boil, gently add the gluten-free gnocchi and let it cook until the individual gnocchi rise to the top of the water. Use a slotted spoon to lift up the cooked gnocchi and set aside.
  3. Combine Ingredients and Process: As the gnocchi cooks, combine the basil leaves, chopped garlic cloves, pine nuts, dairy-free Parmesan cheese, salt, black pepper, and olive oil the bowl and process until you get a thick, homogeneous green paste. (You can use either an immersion blender, a high-speed blender or a food processor).
  4. Combine, Garnish and Serve: Mix the cooked gnocchi and basil pesto sauce together until gnocchi is evenly coated with pesto. Garnish with fresh basil, a sprinkle of dairy-free Parmesan cheese, freshly cracked pepper and a drizzle of olive oil. Serve and enjoy!

Notes

Gnocchi: I like using store-bought gluten-free gnocchi for convenience, but if you’re up to making your own homemade gnocchi, go ahead! If you’re not Celiac or gluten-intolerant, feel free to use normal gnocchi instead.

Basil: Fresh basil leaves are characteristic of the typical pesto alla genovese, and their natural fragrance and taste really makes this pesto sauce stand out. Alternatively, for other types of pesto sauces, you can also use spinach, arugula leaves, carrot top leaves and even kale.

Garlic: I love the pungent taste and aroma of garlic, which is a must in my opinion for any pesto recipe. Fresh garlic cloves are key to a good pesto, so make sure to use fresh garlic instead of dried.

Pine Nuts: In traditional Genovese pesto, pine nuts add protein and bulk. However, pine nuts tend to be on the pricier side, so if you don’t have them on hand, feel free to use walnuts instead.

Dairy-Free Parmesan Cheese: I’ve used dairy-free Parmesan cheese to keep this recipe dairy-free and vegan, but if you are not lactose-intolerant, feel free to use normal Parmesan cheese instead.

Salt and Pepper: Add salt and pepper to taste.

Olive Oil: I like using extra virgin olive oil because of its stronger olive flavor, but you may also use refined olive oil if you prefer.

Storing: If you have leftovers, store the pesto gnocchi in an airtight container and keep in the refrigerator for up to 3 days. Reheat in the microwave for a couple of minutes before eating.

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Main Dish
  • Method: Blender
  • Cuisine: Italian