This Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor fresh basil, marinated tomatoes garlic. Ready in just 20 minutes!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Ingredients
-
2
tbsp
sun-dried tomato pesto
-
1
package
gnocchi (16 oz)
-
1
tsp
corn starch
-
3/4 cup + 2 tsp
plain, unsweetened non-dairy milk
separated
-
1
tbsp
vegan butter
-
2
tbsp
olive oil
-
3
cloves
garlic
diced
-
salt & pepper
to taste
-
fresh basil, vegan parmesan
for topping (optional)
Instructions
- Prepare Sun-Dried Tomato Pesto according to recipe. Set aside.
- Bring a large pot of water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
- While water is coming to a boil, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Saute until butter is melted and garlic is fragrant.
- Combine corn starch and 2 tsp. of milk in a small bowl and whisk until smooth.
- Add remaining almond milk, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
- Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed.
- Serve with fresh basil and vegan parmesan on top.