Creamy Vegan Garlic Gnocchi with Walnut Pesto | Vegan Food & Living

Creamy Garlic Gnocchi with Walnut Pesto

Creamy Garlic Gnocchi with Walnut Pesto

With the darker nights upon us and a chill in the air, what could be more comforting than a bowl of this indulgent creamy vegan garlic pesto for dinner? Ready to eat in just 15 minutes, it's ideal for a speedy yet warming midweek supper.

Total Time: 15 minutes

Servings: 2

Total Time: 15 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the walnut pesto:
  • 0.25 0.25 cup walnuts
  • 0.5 0.5 cup fresh basil
  • 0.25 0.25 cup olive oil
  • 0.125 0.125 cup nutritional yeast
  • 0.5 0.5 garlic clove
  • 0.25 0.25 lemon, squeezed
  • 0.5 0.5 tsp sea salt
  • 0.5 0.5 Tbsp olive oil
  • 2.5 2.5 fresh sage leaves
  • 2 2 cloves garlic, minced
  • 125 125 ml Califia Oat Drink
  • 0.5 0.5 Tbsp cornflour (optional)
  • 0.5 0.5 tsp sea salt
  • Cracked black pepper
  • 150 150 g gnocchi

Method

  1. To make the walnut pesto, simply blitz all ingredients in a food processor until it’s formed a paste.
  2. Add the olive oil to a deep frying pan and bring to a medium heat, add the sage leaves and fry until crisp, then add the minced garlic cloves and fry for a further 1-2 minutes.
  3. Add the Califia Oat Drink, cornflour, sea salt and black pepper and whisk together (you can add a pinch of smoked paprika too if you want).
  4. Bring a pot of salted water to boil then add the gnocchi , simmer until cooked (usually takes 3-7 minutes if fresh).
  5. Add the drained gnocchi (saving a splash of pasta water) to the pan with the creamy sauce and stir together.
  6. Taste test adding a little more salt and pepper if needed and serve up with the walnut pesto.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it