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Creamy Red Pesto Gnocchi

Vegan pesto
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Course Main Course
Cuisine Italian
Servings 4


  • Food processor
  • Large Saucepan


  • 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


  • 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!
Keyword Dairy free, Gluten free, Vegan