Vegan Sun-Dried Tomato Pesto Gnocchi
This Creamy Vegan solar-Dried Tomato Pesto Gnocchi is a flavor explosion with sparkling basil, marinated tomatoes and garlic. equipped in only 20 mins!
Instead of going the traditional pesto pasta direction, I decided to interchange it up with pillowy, delicious gnocchi.
If you have in no way had gnocchi earlier than, then stop what you're doing and pass get some immediately! Those little guys are easy potato dumplings that are severely comforting and filling. And i cannot get enough of them – especially as we enter fall and cold weather calls for comforting & warm meals.
INGREDIENTS :
- 1 package gnocchi (16 oz)
- 1 tsp corn starch
- 3/4 cup + 2 tsp plain, unsweetened non-dairy milk separated
- 1 tbsp vegan butter
- 2 tbsp sun-dried tomato pesto
- 2 tbsp olive oil
- 3 cloves garlic diced
- salt & pepper to taste
- fresh basil, vegan parmesan for topping (optional)
INSTRUCTIONS :
- Prepare Sun-Dried Tomato Pesto according to recipe. Set aside.
- Bring a large pot of water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
- While water is coming to a boil, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Saute until butter is melted and garlic is fragrant.
- Combine corn starch and 2 tsp. of milk in a small bowl and whisk until smooth.
- Add remaining almond milk, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
- Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed.
- Serve with fresh basil and vegan parmesan on top
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