Sun-Dried Tomato Pesto Gnocchi

Name: Sun-Dried Tomato Pesto Gnocchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tbsp sun-dried tomato pesto; 1 package gnocchi (16 oz); 1 tsp corn starch; 3/4 cup unsweetened non-dairy milk (+ 2 tsp, separated); 1 tbsp vegan butter; 2 tbsp olive oil; 3 cloves garlic (diced); salt & pepper (to taste); fresh basil (vegan parmesan for topping (optional))

This Creamy Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes!

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Sun-Dried Tomato Pesto Gnocchi

This Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes!

Course Dinner

Cuisine Italian-Inspired

Keyword Creamy, Dairy-Free, Easy, Egg-Free, Recipe, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 273kcal

Author Rene

Ingredients

2 tbsp sun-dried tomato pesto
1 package gnocchi 16 oz
1 tsp corn starch
3/4 cup unsweetened non-dairy milk + 2 tsp, separated
1 tbsp vegan butter
2 tbsp olive oil
3 cloves garlic diced
salt & pepper to taste
fresh basil vegan parmesan for topping (optional)

Instructions

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.