Recipe Pan-fried Pesto Gnocchi
Gluten-free option
Soy-free option
Refined sugar free
Budget friendly
Easy peasy
Kid-friendly
Comfort food
Lazy dinners
Main meals
Perfectly pan-fried pillows of potato-pasta … painted in pesto! And pinches of plant-based parmesan, if you like … Seriously, the only thing better than our alliteration skills is in fact, this gnocchi.
You will need
Serves 4
Pesto
- Handful baby spinach
- 2 cups basil leaves
- 1 clove garlic, crushed
- 1/2 cup almonds
- 1/4 cup plant-based parmesan, or can simply use nutritional yeast
- 2 tablespoons lemon juice
- 1/2 cup olive oil
To serve
- 2 x 500g gnocchi (gluten-free if required)
- 1 tablespoon plant-based butter (e.g. Nuttelex)
- 1/3 cup cherry tomatoes, quartered
- 2 tablespoons baby basil leaves, to garnish
- 2 tablespoons almonds, roughly chopped
- 1/4 cup plant-based parmesan (extra), to serve
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
Directions
-
Step 1
For the pesto, place spinach, basil, garlic, almonds, plant-based parmesan (or nutritional yeast), and lemon juice together in a food processor and blitz to a fine crumb.
-
Step 2
While the food processor is going, carefully and slowly add the olive oil until the pesto is smooth, or the consistency of your liking.
-
Step 3
Meanwhile cook gnocchi according to pack instructions. Drain.
-
Step 4
Melt butter into a large non-stick frying pan over a medium heat. Add drained gnocchi and panfry for 3–4 minutes on each side or until golden. Remove from heat and add the pesto and cherry tomatoes, tossing gently to combine.
-
Step 5
To serve, divide pesto gnocchi between 4 bowls, scatter over baby basil leaves, chopped almonds and sprinkle with extra parmesan.
Hot tip!
There are lots of egg-free gnocchi available in major supermarkets. Some brands we like are: I Pastai, La Molisana, Simply Wize and Guzzis, though it’s best to check the ingredients each time to be sure!
Recipe: Fiona Roberts Food
Photography: Rainbow Nourishments
More gluten-free options
Pan-fried Pesto Gnocchi
Directions
20 mins to prep
5 mins to cook
-
Step 1
For the pesto, place spinach, basil, garlic, almonds, plant-based parmesan (or nutritional yeast), and lemon juice together in a food processor and blitz to a fine crumb.
-
Step 2
While the food processor is going, carefully and slowly add the olive oil until the pesto is smooth, or the consistency of your liking.
-
Step 3
Meanwhile cook gnocchi according to pack instructions. Drain.
-
Step 4
Melt butter into a large non-stick frying pan over a medium heat. Add drained gnocchi and panfry for 3–4 minutes on each side or until golden. Remove from heat and add the pesto and cherry tomatoes, tossing gently to combine.
-
Step 5
To serve, divide pesto gnocchi between 4 bowls, scatter over baby basil leaves, chopped almonds and sprinkle with extra parmesan.
Hot tip!
There are lots of egg-free gnocchi available in major supermarkets. Some brands we like are: I Pastai, La Molisana, Simply Wize and Guzzis, though it’s best to check the ingredients each time to be sure!
You will need
Serves 4
Pesto
- Handful baby spinach
- 2 cups basil leaves
- 1 clove garlic, crushed
- 1/2 cup almonds
- 1/4 cup plant-based parmesan, or can simply use nutritional yeast
- 2 tablespoons lemon juice
- 1/2 cup olive oil
To serve
- 2 x 500g gnocchi (gluten-free if required)
- 1 tablespoon plant-based butter (e.g. Nuttelex)
- 1/3 cup cherry tomatoes, quartered
- 2 tablespoons baby basil leaves, to garnish
- 2 tablespoons almonds, roughly chopped
- 1/4 cup plant-based parmesan (extra), to serve