Creamy Red Pesto Gnocchi
This recipe marries the bold flavours of tomato and red pesto with the creamy texture of vegan cream cheese, creating a sauce that's both lush and tangy. With the foundation of umami from shallots and garlic, and a refreshing hit of lemon juice, the sauce perfectly complements the tender gnocchi. Each bite offers a balance of savoury depth and bright acidity, making for a dish that's rich in taste and satisfying in texture.
Instructions
- 1
Add the vegetable oil (0.5 tbsp), shallot (1 medium) and cloves (2 garlic) to a medium pot, and cook until lightly golden.
- 2
Add the canned whole peeled tomatoes (1.67 cup) and vegan red pesto (3 tbsp), and cook for 5 - 8 minutes.
- 3
Meanwhile, cook the vegan gnocchi (5.5 cup) according to the package instructions. For us this took 2 minutes. Then drain.
- 4
Heat some vegetable oil (0.5 tbsp) in a sauté pan over medium-high heat. Add the drained vegan gnocchi (5.5 cup) to the pan and cook until lightly golden on the outside. Cook in batches if necessary to not over-crowd the pan.
- 5
Returning to the sauce, add in the plain vegan cream cheese (0.33 cup), salt (0.25 tsp), and ground black pepper (0.125 tsp). Use an immersion blender to blend until smooth*.
- 6
Transfer the tomato sauce to the sauté pan containing the vegan gnocchi (5.5 cup). Squeeze over the lemon (0.5) juice, and stir to coat.
- 7
Plate, garnish as desired, and enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
