Perfectly pan-fried pillows of potato-pasta ... painted in pesto! And pinches of plant-based parmesan, if you like ... Seriously, the only thing better than our alliteration skills is in fact, this gnocchi.
You will need
- Handful baby spinach
- 2 cups basil leaves
- 1 clove garlic, crushed
- 1/2 cup almonds
- 1/4 cup plant-based parmesan, or can simply use nutritional yeast
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- 2 x 500g gnocchi*
- 1 tablespoon plant-based butter (e.g. Nuttelex)
- 1/3 cup cherry tomatoes, quartered
- 2 tablespoons baby basil leaves, to garnish
- 2 tablespoons almonds, roughly chopped
- 1/4 cup plant-based parmesan (extra), to serve
20 mins to prep
5 mins to cook
For the pesto, place spinach, basil, garlic, almonds, plant-based parmesan (or nutritional yeast), and lemon juice together in a food processor and blitz to a fine crumb.
While the food processor is going, carefully and slowly add the olive oil until the pesto is smooth, or the consistency of your liking.
Meanwhile cook gnocchi according to pack instructions. Drain.
Melt butter into a large non-stick frying pan over a medium heat. Add drained gnocchi and panfry for 3–4 minutes on each side or until golden. Remove from heat and add the pesto and cherry tomatoes, tossing gently to combine.
To serve, divide pesto gnocchi between 4 bowls, scatter over baby basil leaves, chopped almonds and sprinkle with extra parmesan.
There are lots of egg-free gnocchi available in major supermarkets. Some brands we like are: I Pastai, La Molisana, Simply Wize and Guzzis, though it’s best to check the ingredients each time to be sure!