Name: Pesto Gnocchi with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups fresh basil (or greens such as kale, spinach, carrot tops or arugula); ¼ cup pine nuts (or other nuts/seeds such as walnuts, cashews, almonds or hulled pumpkin seeds); ¼ cup extra virgin olive oil; 3 cloves garlic; 3 tablespoons nutritional yeast; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon sea salt (plus more to taste); pinch of black pepper; 3 tablespoons water; 1 16-ounce package uncooked vegan potato gnocchi; 1 small zucchini (sliced into ¼-inch (6-mm) thick pieces and halved); 8 cherry tomatoes (cut in half); ½ small red onion (thinly sliced); 2 tablespoons pine nuts; 2 tablespoons extra virgin olive oil; ½ cup pesto (divided; you will have leftover pesto); 1 small handful fresh basil (for garnish)

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Introduction

This vibrant Pesto Gnocchi dish combines tender vegan potato gnocchi with fresh vegetables and a flavorful homemade pesto. It’s an easy, comforting meal that’s perfect for a weeknight dinner or a casual gathering.

A white rectangular baking dish filled with three layers of food, starting with a base of golden-yellow gnocchi with a slightly rough texture, scattered evenly across the dish. Mixed within the gnocchi are halved bright red cherry tomatoes that add pops of color and some thin slices of cooked red onion. On top, there are several large, thin slices of green zucchini, scattered across, some with dollops of green pesto sauce. Small white pine nuts are sprinkled lightly over the entire dish, adding texture contrast. The dish is set on a white marbled surface with a soft gray and beige plaid cloth partially visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh basil (or greens such as kale, spinach, carrot tops, or arugula)
¼ cup pine nuts (or other nuts/seeds such as walnuts, cashews, almonds, or hulled pumpkin seeds)
¼ cup extra virgin olive oil
3 cloves garlic
3 tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice
½ teaspoon sea salt (plus more to taste)
Pinch of black pepper
3 tablespoons water
1 16-ounce package uncooked vegan potato gnocchi
1 small zucchini (sliced into ¼-inch (6-mm) thick pieces and cut in half)
8 cherry tomatoes (cut in half)
½ small red onion (thinly sliced)
2 tablespoons pine nuts
2 tablespoons extra virgin olive oil
½ cup pesto (divided; you will have leftover pesto to save for later)
1 small handful fresh basil

Instructions

Step 1: Make the pesto by adding the basil, pine nuts, olive oil, garlic, nutritional yeast, lemon juice, salt, and black pepper to a food processor. Pulse until smooth. Taste and season with more salt if needed.
Step 2: Add a few tablespoons of water as needed to thin out the pesto, then pulse again until it reaches a creamy consistency.
Step 3: Preheat your oven to 425°F (220°C or gas mark 7) and lightly grease a 9 x 13-inch (23 x 33 cm) casserole dish.
Step 4: Combine the gnocchi, zucchini, cherry tomatoes, red onion, and pine nuts in the casserole dish. Drizzle with the olive oil and add ¼ cup of the pesto. Toss everything to coat evenly and spread the mixture in a single layer.
Step 5: Bake on the middle rack for 20 minutes, until the tomatoes are bursting and the gnocchi edges are slightly crispy.
Step 6: Gently stir in the remaining ¼ cup of pesto, then serve immediately garnished with fresh basil.
Step 7: Store any leftover pesto in a jar or airtight container in the refrigerator for up to 1 week.

Tips & Variations

Feel free to swap basil with other greens like kale or arugula for a different flavor profile in your pesto.
Toast the pine nuts before making the pesto to add a richer, nuttier taste.
For extra crunch, sprinkle additional toasted pine nuts on top just before serving.
If you prefer a creamier texture, add a small amount of soaked cashews to the pesto blend.

Storage

Store leftover pesto in a sealed jar or airtight container in the refrigerator for up to one week. The baked gnocchi dish is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently in the oven or microwave until warmed through, stirring in extra pesto if desired for freshness.

How to Serve

The dish shows one layer of small golden gnocchi mixed with halved cherry tomatoes in bright red, thin slices of purple onion, and light green zucchini pieces, all coated in a green herb sauce; scattered on top are pine nuts in a pale cream color and fresh bright green basil leaves resting on a white plate with a dark blue section on the right side. Behind the plate, a white baking dish holds more of the same gnocchi mixture, and on the left edge, a bunch of fresh basil leaves in a small glass container sits on a soft orange and gray plaid cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, pesto can be made up to a week in advance and stored in the refrigerator. Keep it in an airtight container and drizzle a little olive oil on top to prevent browning.

What can I substitute for vegan potato gnocchi?

If vegan potato gnocchi is unavailable, you can use store-bought regular gnocchi or even small pasta shapes as a substitute. Adjust baking time as needed depending on the choice.