Vegan Sun-Dried Tomato Pesto Gnocchi Bosh TV

Sun-Dried Tomato Pesto Gnocchi

  • Super simple
  • 0:25 m
  • 12 ingredients

This is a delicious mid-week plant-based recipe packed with flavour and perfect for a date night or family meal. We've made our own vegan pesto using sun dried tomatoes, and it goes fantastically with fresh gnocchi. Bon Appetit!

Serves: 4

Ingredients

For the pesto

  • 2 tbsp Nooch
  • 200g sun-dried tomatoes
  • 1 small sprig of rosemary
  • ½ tsp chilli flakes
  • 1 dash water
  • 1 garlic clove
  • Salt & pepper to taste
  • 100 almonds

For the gnocchi

  • 500g gnocchi

For the herb oil

  • 2 tbsp olive oil
  • 2 tbsp plant-based butter
  • 1 small sprig of rosemary
  • 3 minced garlic cloves

To serve

  • 2 tbsp Nooch
  • 100g rocket
  • Salt & pepper to taste

Before you start

Preheat oven to 190ºC | Baking sheet | Food processor | 2 Saucepans | Kettle boiled

Step 1

Prepare the almonds and garlic

  • Spread the almonds out over a baking tray and add the garlic clove
  • Roast in the oven for 7-8 minutes until golden

Ingredients

  • 100 almonds

Step 2

Prepare the pesto

  • Peel the garlic clove
  • Pick the rosemary leaves
  • Add the roasted almonds and rosemary to the food processor and blitz into crumbs
  • Add the contents of the jar of sun dried tomatoes (including the oil), along with the roasted garlic, nutritional yeast, chilli flakes and a big pinch of salt and pepper
  • Blitz into a pesto, adding a dash of water bit-by-bit as needed to make a smooth, creamy pesto
  • Once smooth, set to one side until needed

Ingredients

  • 2 tbsp Nooch
  • 200g sun-dried tomatoes
  • 1 small sprig of rosemary
  • ½ tsp chilli flakes
  • 1 garlic clove

Step 3

Cook the gnocchi

  • Place a pan over a medium heat, fill with boiling water and pour in the gnocchi
  • Simmer for 2 minutes
  • After 2 minutes, drain the gnocchi into a colander and shake off any excess water

Ingredients

  • 2 tbsp olive oil
  • 500g gnocchi
  • 1 small sprig of rosemary

Step 4

Prepare the herb oil and fry the gnocchi

  • Peel the garlic and roughly chop
  • Warm the olive oil and butter in a large frying pan over a medium heat
  • Once warm, add the garlic and rosemary sprig and fry for 2-3 minutes to allow the oil to infuse with flavour
  • After a couple of minutes, remove the rosemary and garlic from the pan and discard
  • Turn up the heat and add the gnocchi
  • Mix well and cook until golden and crispy (this should take a couple of minutes)
  • Drain the excess oil from the frying pan - you can serve this with some bread to dip in on the side of the dish which is delicious

Ingredients

  • 2 tbsp plant-based butter
  • 3 minced garlic cloves

Step 5

Remove some of the crispy gnocchi for the topping

  • Remove ½ of the gnocchi from the pan and leave to one side until the end 8. Add the pesto sauce
  • Spoon ½ of the pesto sauce into the pan and mix well to combine, adding a dash of water if needed until you reach a smooth consistency that coats the gnocchi 9.
  • Finish and serve
  • Spoon the sauced gnocchi into 2 serving dishes and top with the remaining crispy gnocchi on top
  • Sprinkle over some nutritional yeast and pepper
  • Serve with some fresh rocket on the side

Ingredients

  • 2 tbsp Nooch
  • 1 dash water
  • 100g rocket
  • Salt & pepper to taste