Pan-fried Pesto Gnocchi

Perfectly pan-fried pillows of potato-pasta … painted in pesto! And pinches of plant-based parmesan, if you like 😛 Okay, the only thing better than our alliteration skills is in fact, this gnocchi.



Preparation time Prep: 20 mins
cook 5 mins
Skill level Easy Peasy

You will need:

  • Handful baby spinach
  • 2 cups basil leaves
  • 1 clove garlic, crushed
  • ½ cup almonds
  • ¼ cup plant-based parmesan, or can simply use nutritional yeast
  • 2 tablespoons lemon juice
  • ½ cup olive oil
To serve
  • 2 x 500g gnocchi*
  • 1 tablespoon plant-based butter (e.g. Nuttelex)
  • ⅓ cup cherry tomatoes, quartered
  • 2 tablespoons baby basil leaves, to garnish
  • 2 tablespoons almonds, roughly chopped
  • ¼ cup plant-based parmesan (extra), to serve
Recipe: Fiona Roberts Food


  • 1For 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.
  • 2While the food processor is going, carefully and slowly add the olive oil until the pesto is smooth, or the consistency of your liking.
  • 3Meanwhile cook gnocchi according to pack instructions. Drain.
  • 4Melt 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.
  • 5To serve, divide pesto gnocchi between 4 bowls, scatter over baby basil leaves, chopped almonds and sprinkle with extra parmesan.

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!

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