Pesto Gnocchi with Roasted Vegetables Recipe
A vibrant and flavorful vegan Pesto Gnocchi baked with fresh vegetables and pine nuts, combining tender gnocchi with homemade pesto, zucchini, cherry tomatoes, and red onion for a wholesome and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Pesto
- 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
Gnocchi and Vegetables
- 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)
Instructions
- Make the Pesto: Add the basil, pine nuts, olive oil, garlic, nutritional yeast, lemon juice, salt, and black pepper to a food processor. Pulse until the mixture is smooth. Taste and adjust salt if necessary.
- Adjust Consistency: Add a few tablespoons of water as needed to thin out the pesto, pulsing again until the desired consistency is achieved.
- Store Leftover Pesto: Transfer any leftover pesto to a jar or airtight container and refrigerate. It can be kept for up to one week.
- Prepare for Baking: Preheat your oven to 425°F (220°C, or gas mark 7). Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish to prevent sticking.
- Combine Ingredients: In the prepared casserole dish, combine the uncooked vegan potato gnocchi, sliced zucchini, cherry tomatoes, red onion, and pine nuts. Drizzle with olive oil and add ¼ cup of the pesto. Toss everything together to coat the ingredients evenly.
- Arrange for Baking: Spread the gnocchi and vegetable mixture evenly in the casserole dish to ensure uniform cooking.
- Bake: Place the dish on the middle rack of the oven and bake for 20 minutes. Bake until the tomatoes are bursting and the gnocchi on the surface become slightly crispy.
- Finish and Serve: After baking, gently stir in the remaining ¼ cup of pesto. Serve immediately, garnished with fresh basil leaves for added color and flavor.
Notes
- You can substitute basil with other greens like kale, spinach, carrot tops, or arugula in the pesto.
- Use walnuts, cashews, almonds, or pumpkin seeds instead of pine nuts if preferred or unavailable.
- Leftover pesto can be refrigerated for up to one week and used in other recipes or as a spread.
- For extra crispiness, you can broil the gnocchi for 1-2 minutes after baking, but watch carefully to avoid burning.
- This dish is naturally vegan and dairy-free, making it suitable for vegan and vegetarian diets.
Keywords: Pesto Gnocchi, Vegan Pesto, Baked Gnocchi, Vegan Dinner, Italian Vegan Recipe, Gnocchi with Vegetables, Plant-based Pesto
