Creamy Red Pesto Gnocchi
Vegan pesto
Equipment
- Food processor
- Large Saucepan
Ingredients
- 2 500g Packs of gnocchi
- 10 g Toasted pine nuts
- ½ packet 25g packet of fresh basil
- 100 g Sundried tomatoes
- 2 tbsp oil from the sundried tomatoes jar
- 1 tbsp olive oil
- 1 garlic clove Large
- 1 tsp Balsamic vinegar
- 1 tsp Maple syrup
- 1 tsp Lemon juice
- 1 tbsp Cream cheese Dairy free
- Salt & Pepper
Instructions
- Start by boiling the water for the gnocchi.
- While the kettle is boiling put the pine nuts in a small non-stick saucepan and toast until golden brown.
- Put all the pesto ingredients into a (mini) food processor and blend until smooth. Season to taste.
- Cook the gnocchi as per the packet instructions in a large saucepan.
- While the gnocchi is cooking, put most of the pesto into a small saucepan or frying pan to warm. You can add some spinach or frozen peas for extra vitamins in your meal at this stage if you like.
- Drain the gnocchi when it has all floated to the surface and mix with the pesto sauce.
- Serve and enjoy!