Dairy-Free Pesto Gnocchi
Savor the vibrant flavors of this Dairy-Free Pesto Gnocchi, a plant-based twist on a comforting classic that's perfect for a quick yet impressive dinner. Featuring pillowy potato gnocchi tossed in a creamy, homemade basil pesto, this recipe is completely dairy-free thanks to the magic of nutritional yeast and high-quality olive oil. Juicy sautéed cherry tomatoes and fresh spinach add pops of color and flavor, while a hint of lemon juice brings balance to the dish. Ready in under 35 minutes, this wholesome recipe is ideal for weeknight meals or casual entertaining. Bursting with fragrant herbs and rich umami, it's a dish you'll want to make again and again. Perfect for vegan and dairy-free diets, it's a celebration of fresh, simple ingredients at their finest.
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Ingredients
- 500 grams Potato gnocchi
- 2 cups Fresh basil leaves
- 0.5 cup Raw pine nuts
- 2 large Garlic cloves
- 2 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 200 grams Cherry tomatoes
- 100 grams Spinach
Directions
Step 1
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a bowl, reserving 1/4 cup of the cooking water.
Step 2
In a food processor, combine the basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, salt, and black pepper. Pulse until the mixture is finely chopped.
Step 3
With the processor running, slowly drizzle in the olive oil and blend until the pesto is smooth. Taste and adjust the seasoning, if necessary.
Step 4
Halve the cherry tomatoes and set aside.
Step 5
In a large skillet over medium heat, add a small splash of olive oil, then the cherry tomatoes. Sauté for 3-4 minutes until they start to soften.
Step 6
Add the cooked gnocchi and spinach to the skillet with the tomatoes. Stir in the reserved cooking water to help coat everything with sauce.
Step 7
Pour the pesto over the gnocchi and toss gently to evenly coat. Cook for another 2 minutes until the pesto is warm.
Step 8
Serve immediately, garnished with extra basil leaves or pine nuts if desired.
Nutrition Facts
| Serving size | (1070.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2302.6 |
| Total Fat 193.5g | 0% |
| Saturated Fat 38.1g | 0% |
| Polyunsaturated Fat 12.1g | |
| Cholesterol 90mg | 0% |
| Sodium 2715.4mg | 0% |
| Total Carbohydrate 117.2g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 13.9g | |
| Protein 34.8g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 283.8mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2588.6mg | 0% |
Source of Calories