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.
Ingredienti
- 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
Preparazione
- 1
Add the oil, shallots and garlic to a medium pot, and cook until lightly golden.
- 2
Add the tomatoes and pesto, and cook for 5 to 8 minutes.
- 3
Meanwhile, cook the gnocchi according to the package instructions. For us this took 2 minutes. Then drain.
- 4
Heat 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
Returning to the sauce, add in the cream cheese, salt, and pepper. Use an immersion blender to blend until smooth.
- 6
Transfer the tomato sauce to the sauté pan containing the gnocchi. Squeeze over the lemon juice, and stir to coat.
- 7
Plate, garnish as desired, and enjoy!
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