Prepare Sun-Dried Tomato Pesto according to recipe. Set aside.
Bring a large pot of water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
While water is coming to a boil, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Saute until butter is melted and garlic is fragrant.
Combine corn starch and 2 tsp. of milk in a small bowl and whisk until smooth.
Add remaining almond milk, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed.
Serve with fresh basil and vegan parmesan on top.
Nutrition
Nutrition Facts
Sun-Dried Tomato Pesto Gnocchi
Amount Per Serving
Calories 273Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 447mg19%
Potassium 269mg8%
Carbohydrates 22g7%
Fiber 2g8%
Protein 5g10%
Vitamin A 762IU15%
Calcium 117mg12%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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