10ouncesgluten free gnocchis e.g. (300 g)I use the brand "Schär"
¼cupcooked 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.