Not always, so it’s good to check the ingredients if purchasing premade gnocchi. Freshly made gnocchi can often times include eggs to bind the ingredients together.

What brands of pesto are vegan?

Try Trader Joe’s Kale Cashew Basil Pesto, Amore’s Pesto Paste , and Meditalia if looking for dairy-free pesto alternatives. If you can’t find a brand near by, making your own is easy. You can try this Tahini Pesto that’s more budget friendly or use a recipe you already love.

Is gnocchi gluten-free?

Traditionally, gnocchi is made by combining potato, flour and eggs. The flour used is often wheat or semolina based flours which contain wheat and gluten.

How can I make this recipe gluten-free?

You can opt for gluten-free gnocchi alternatives like Trader Joe’s Cauliflower Gnocchi , Whole Foods Cauliflower Gnocchi or Delallo’s Gluten-free Gnocchi . The sauce that pairs with the gnocchi is already gluten-free.

Creamy Vegan Pesto Gnocchi

Name: Creamy Vegan Pesto Gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3/4 cup unsweetened soy milk; 2 tbsp extra virgin olive oil; 1 tsp cornstarch; 1, 16 oz package of vegan gnocchi; 2 cloves of garlic, crushed; 1/4 cup sun-dried tomatoes, packed in oil and diced; 1, 15 oz can cannellini beans, rinsed and drained; 1/4 cup of vegan pesto; Salt to taste

Description

Comforting vegan pesto gnocchi made in 15 minutes. A simple meal of tender gnocchi mixed with a creamy basil and sun-dried tomato sauce.

Ingredients

Scale

3/4 cup unsweetened soy milk
2 tbsp extra virgin olive oil
1 tsp cornstarch
1, 16 oz package of vegan gnocchi
2 cloves of garlic, crushed
1/4 cup sun-dried tomatoes, packed in oil and diced
1, 15 oz can cannellini beans, rinsed and drained
1/4 cup of vegan pesto
Salt to taste

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Instructions

Prepare the vegan heavy cream by adding your milk, oil and cornstarch to a blender and blend until fully combined.
Bring a pot of water to a boil and salt the water generously. Add in the gnocchi and allow to cook according to package instructions which generally is between 2-3 minutes or when the gnocchi have floated to the top. Then, drain the gnocchi and set aside.
To a large skillet add the sun-dried tomatoes with their oil along with the garlic. Heat the tomatoes through for about 2 minutes and then add in the drained beans.
Sauté until well coated (about 2-3 minutes) and sprinkle with a small pinch of salt.
Set the heat to low and then add in your pesto and vegan heavy cream that you made earlier.
Stir the sauce to combine and then add in the gnocchi. Continue stirring until the gnocchi is well coated and then serve with extra garnishes like parsley and red pepper flakes if you like some spice.

Notes

Use your favorite vegan pesto sauce homemade recipe or opt for a store bought version. To make sure it is vegan, just check the ingredients.

Don’t overcook the gnocchi. Once it floats to the top, drain the water and add the gnocchi directly to the sauce.

Make sure to generously salt the boiling water for the gnocchi the same as you would if you were cooking regular pasta.

To prevent the gnocchi from sticking to the bottom of the pot as it cooks, make sure to stir the gnocchi a few times as it cooks in the boiling water.