Vegan Sun-Dried Tomato Pesto Gnocchi
Vegan sun-dried tomato pesto gnocchi is the most comforting meal and comes together in 15 minutes!
Print
Pin
Servings: 2
Ingredients
For the sun-dried tomato pesto
- ½ cup sundried tomatoes, packed (80 g)
- ¼ cup oil from sundried tomatoes or olive oil (50 g, 60 ml)
- ¼ cup sunflower seeds (35 g) or almonds, walnuts, cashews
- 1 tablespoon tomato paste
- ½ teaspoon apple cider vinegar
- 1 bell pepper from the jar optional
Other ingredients
- 10 ounces gluten free gnocchis e.g. (300 g) I use the brand "Schär"
- ¼ cup cooked or canned lentils
Instructions
- Add the sun-dried tomatoes with part of their oil to the bowl of a food processor. Add in the sunflower seeds, tomato paste, apple cider vinegar and bell pepper from the jar (if using). Blend on high until creamy (see step-by-step pictures in post above).
- Cook the gnocchi until they float at the surface (takes about 2 minutes) or according to the instructions on the package.
- Drain the lentils.
- Toss the gnocchi in the sun-dried tomato pesto and give it a good stir. Add the lentils and serve right away.
Notes
- You can store the sun-dried tomato pesto in an air-tight container in the fridge for 5 days or freeze it for up to 3 months.
- Feel free to serve the gnocchi with some vegan cheese or to add chili oil to the red pesto.
- To reheat the gnocchi, add the gnocchi and the pesto to a saucepan (or a bowl) with a good splash of water. Give it a stir. Put the lid on the saucepan (or a plate onto the bowl) and reheat on the stove over medium heat (or in the microwave) until warm and soft. The steam will soften the gnocchi and make the sauce creamier.
Did you try this recipe?
Leave a star rating and review below. Thank you!