Creamy Red Pesto Gnocchi

This recipe marries the bold flavours of tomato and red pesto with the creamy texture of vegan cream cheese, creating a sauce that's both lush and tangy. With the foundation of umami from shallots and garlic, and a refreshing hit of lemon juice, the sauce perfectly complements the tender gnocchi. Each bite offers a balance of savoury depth and bright acidity, making for a dish that's rich in taste and satisfying in texture.

📝 Ingredients

• 1/2 Tbsp vegetable oil
• 1 medium shallot
• 2 garlic clove
• 1 2/3 cup canned whole peeled tomatoes
• 3 Tbsp vegan red pesto
• 1/3 cup plain vegan cream cheese
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/2 lemon
• 5 1/2 cup vegan gnocchi
• 1/2 Tbsp vegetable oil

👨‍🍳 Instructions

1. 1Add the oil, shallots and garlic to a medium pot, and cook until lightly golden.
2. 2Add the tomatoes and pesto, and cook for 5 to 8 minutes.
3. 3Meanwhile, cook the gnocchi according to the package instructions. For us this took 2 minutes. Then drain.
4. 4Heat some oil a sauté pan over medium-high heat. Add the drained gnocchi to the pan and cook until lightly golden on the outside. Cook in batches if necessary to not over-crowd the pan.
5. 5Returning to the sauce, add in the cream cheese, salt, and pepper. Use an immersion blender to blend until smooth.
6. 6Transfer the tomato sauce to the sauté pan containing the gnocchi. Squeeze over the lemon juice, and stir to coat.
7. 7Plate, garnish as desired, and enjoy!