Pesto Gnocchi Recipe With Sun Dried Tomatoes Cookilicious

Ingredients needed 🧾

How to make it 🔪

Recipe 📖

Experimenting with pasta sauces is my favorite thing to do. I often make Broccoli Sauce Pasta and Picada Pesto sauce which we love. Using sun-dried tomatoes to make pesto is something I’ve wanted to try for a long time. Finally, I got the opportunity. While shopping at Whole Foods, I came across a packet of vegan and gluten-free cauliflower gnocchi. Since I had never had gnocchi before, I got it. I decided to cook this gnocchi with sun-dried tomato pesto sauce. This pesto sauce gnocchi recipe hits all the right flavors one would expect in a classic Italian dish and is a fun and delicious twist on the traditional pesto recipe. It has a soft texture that melts in your mouth while still being firm enough to chew. There are several variations to this classic Italian dish and my recipe is just one of them. You can either make gnocchi from scratch or use store-bought ones. Check the pasta aisle or the freezer section if you plan on getting the ready ones. Also, most of the store-bought ones contain eggs in them. Thankfully, now there are many brands that make vegan gnocchi. So don’t forget to read the packet for ingredients before buying. There are a couple of ways to cook the gnocchi. You can either boil it or directly pan-fry it. Sometimes you can also do both, it will just increase your cook time. You can also bake it.

this gnocchi recipe is vegan and gluten-free can be made in 20 minutes simple and easy recipe ideal recipe to clean out the fridge a family-friendly meal Can be made ahead of time

Sun-dried tomatoes - They are a great way to preserve summer tomatoes. They can be used any time of the year when you want a nice punch of tomato flavor. They provide the perfect balance of sweet and tart, especially when used in pesto sauce. You can use dry-packed or oil-packed tomatoes in this recipe. Romaine Hearts Lettuce leaves - Leftover lettuce from your salad makes a great addition to this recipe. You can also use any salad mix that’s about to wilt in the fridge. Tahini sauce or miso paste, pine nuts, vegan parmesan, garlic, olive oil, salt, and pepper gives the pesto its authentic flavor. Other veggies - I have used green peas, but you can add any veggies or greens of your choice. You can either garnish with cilantro or parsley.

You can also serve a side of Cucumber Salad with it along with some Lemonade or Iced Tea. This pesto gnocchi (vegan and gluten-free) can be served for brunch, on special occasions, for weekday or weekend meals, and can also be packed in lunch boxes.

More ways to use this pesto

Enjoy it with bread, crackers, sandwiches, wraps, pasta, pizza, roasted vegetables, mixed with butter, as a salad dressing, or use it as a dip or soup garnish. Instead of vegan parmesan, you can also use nutritional yeast or regular parmesan. Add some ricotta, cream, or dairy-free whipping cream if you like your pasta creamier. Pine nuts can be substituted with any other nuts like walnuts, almonds, or pecans. Feel free to add more cheese, protein, and veggies to your pasta to make it more hearty and cheesy. Skip the pan-fry part and use the gnocchi after boiling them if you want. You can also prepare the same recipe using ravioli or tortellini instead of gluten-free gnocchi. If you plan to pan-fry, ensure that the boiled gnocchi is completely dry first. You can also roast it in the oven for 10 minutes. You can definitely add more veggies like mushrooms, broccoli, Brussel sprouts, and/or bell peppers to this pasta to make it more hearty.