Creamy Pesto Vegan Gnocchi
Tender potato gnocchi tossed in a creamy vegan pesto sauce made with basil, garlic, olive oil, and cashew cream. Rich but balanced, and perfect for a cozy meal.
Prep: 10 minutes
Cook: 15–18 minutes
Total: ~25 minutes
Ingredients
Gnocchi
400 g vegan potato gnocchi
Salt for boiling water
Creamy Pesto Sauce
2 tbsp olive oil
2 garlic cloves, minced
½ cup vegan basil pesto (no cheese)
½ cup cashew cream or plant-based cream
¼ cup pasta/gnocchi cooking water
Salt & black pepper
Optional Add-Ins
Cherry tomatoes, halved
Spinach or arugula
Toasted pine nuts
Finish
Fresh basil
Nutritional yeast
Instructions
1️⃣ Cook Gnocchi
Boil gnocchi in salted water
When they float, cook 1 more minute, then drain
Reserve ¼ cup cooking water
2️⃣ Make Sauce
Heat olive oil in pan
Saute garlic gently (don’t brown)
Stir in pesto and plant cream
Add cooking water and simmer 2–3 minutes
3️⃣ Combine
Add gnocchi to sauce
Toss gently until coated and creamy
Fold in spinach or tomatoes if using
4️⃣ Serve
Garnish with basil, pine nuts, and nutritional yeast
Tips
Cashew cream gives best richness
Pan-sear gnocchi first for crispy edges
Balance pesto with a squeeze of lemon if needed
Frequently Asked Questions
Q: Can I make it gluten-free?
Yes — use gluten-free gnocchi.
Q: Can I make pesto at home?
Yes — basil, olive oil, garlic, nuts, lemon, salt.
Q: Leftovers?
Best fresh, but keeps 1 day refrigerated.
Nutritional Information
Calories: 520 kcal
Protein: 12 g
Carbs: 55 g
Fat: 28 g
Fiber: 5 g