Go Back
–+ servings
Creamy Vegan Pesto Gnocchi

Creamy Vegan Pesto Gnocchi That's Ready in 15 Minutes

Indulge in Creamy Vegan Pesto Gnocchi, ready in 15 minutes, combining gnocchi, basil pesto, and creamy vegan sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 package Potato Gnocchi Opt for gluten-free varieties if needed.
For the Sauce
  • 1 cup Vegan Heavy Cream Blend soy milk, oil, and cornstarch for a homemade version.
  • 1/2 cup Basil Pesto Ensure it's nut-free or make your own.
  • 1/2 cup Sun-Dried Tomatoes Sauté for added flavor.
  • 1 can Cannellini Beans Can be swapped with chickpeas.
For Cooking
  • 2 cloves Garlic Minced.
  • 1 teaspoon Salt Add to boiling water.

Equipment

  • Blender
  • large pot
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the vegan heavy cream by blending soy milk, oil, and cornstarch for 30 seconds.
  2. Cook gnocchi in salted boiling water for 2-3 minutes until they float.
  3. Sauté garlic and sun-dried tomatoes in oil for 2-3 minutes.
  4. Incorporate cannellini beans and season with salt, heat through for 2 minutes.
  5. Add vegan heavy cream and basil pesto, combine and cook for 3 minutes.
  6. Mix in the cooked gnocchi, cook for an additional minute.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 370mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 7mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently with added liquid if needed.

Tried this recipe?

Let us know how it was!