Description
This Homemade 20 Minute Creamy Pesto Gnocchi recipe offers a deliciously rich and dairy-free twist on classic Italian gnocchi. Featuring a luscious vegan pesto sauce blended with your choice of dairy-free milk or cream, this dish is perfect for a quick, comforting meal. Whether using homemade or store-bought plant-based gnocchi, the creamy pesto sauce infuses every bite with vibrant flavor, topped off with vegan parmesan cheese for a satisfying finish.
Ingredients
Scale
For the Vegan Pesto
- 1 batch homemade vegan pesto (see pesto recipe below)
For the Creamy Pesto Sauce
- 1 cup (240 mL) dairy free milk, cashew cream, coconut milk, or vegan heavy cream
For the Gnocchi
- 1 batch homemade vegan gnocchi or store-bought plant based gnocchi
For Serving
- Grated vegan parmesan cheese (such as Violife), for topping
Instructions
- Prep: Read all instructions thoroughly before starting. If using homemade gnocchi, note that preparing the gnocchi including cooking potatoes will take longer than 30 minutes. Ensure gnocchi are fully shaped and ready to boil before proceeding. Bring a large pot of salted water to a boil for cooking the gnocchi.
- Make the vegan pesto: Prepare the vegan pesto according to your preferred recipe or the referenced pesto instructions, ensuring a fresh and flavorful sauce base.
- Make the creamy pesto sauce: In a large saucepan over medium heat, combine the vegan pesto with your chosen dairy-free milk or cream. Stir well to blend, then bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
- Cook the gnocchi: Add the gnocchi to the boiling salted water. Homemade gnocchi will float to the surface within about 3 minutes, indicating they are cooked; store-bought gnocchi generally take up to 5 minutes.
- Stir in the gnocchi: Drain the cooked gnocchi, reserving approximately 1/3 cup of the pasta cooking water. Return the gnocchi and reserved water to the saucepan with the simmering pesto sauce. Stir thoroughly to combine.
- Cook the gnocchi in the sauce: Allow the gnocchi to simmer in the creamy pesto sauce for 10 to 15 minutes. This helps the gnocchi absorb the pesto flavors deeply and ensures the garlic in the pesto cooks fully, enhancing the dish’s taste.
- Serve and enjoy: Once the gnocchi is well coated and tender in the sauce, serve immediately. Top with grated vegan parmesan cheese and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Notes
- For best results, use freshly made vegan pesto with herbs, garlic, nuts, and nutritional yeast or vegan cheese for authenticity.
- When making homemade gnocchi, prepare ahead of time because cooking the potatoes and shaping gnocchi is time-intensive.
- Choose dairy-free milk or cream alternatives such as cashew cream or full-fat coconut milk for a richer, creamier sauce.
- Reserve some pasta water when draining gnocchi; this starchy water helps the sauce adhere better to the gnocchi.
- Store leftovers refrigerated up to 4-5 days and reheat gently on the stove to prevent gnocchi from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy pesto gnocchi, vegan pesto recipe, dairy free gnocchi, plant based gnocchi, quick vegan dinner, Italian vegan recipe, dairy free pasta sauce
