Pesto Gnocchi with Roasted Veggies

Pesto Gnocchi with Roasted Veggies


Serves 3-4



16 oz pack Gnocchi

5 quarts water

2-3 Tbsp. salt


2 C fresh basil

1/3 C pine nuts (or walnuts)

3 cloves garlic

1/3 C olive oil

2-4 Tbsp. water

2 tsp nutritional yeast

½ tsp salt

¼ tsp black pepper


Tomatoes on vine

Baby portabella mushrooms

Pearl onions, or regular white onion

Asparagus (optional)

Marinate veggies with:

1 Tbsp. balsamic vinegar

2 tsp olive oil

¼ tsp salt

¼ tsp black pepper

Directions: Boil about 5 quarts of water in a large pot with 2-3 Tbsp. salt. Add gnocchi, let boil for about 10 minutes or until gnocchi floats to the top. Strain and rinse with cold water, set aside. Run pesto ingredients in a food processor until well incorporated, add water for desired consistency. Lightly toss gnocchi with pesto. For the veggies, marinate, spread evenly on a tray, place in the oven at 400 degrees for 10 minutes on bake, and then 5 minutes on broil. Serve next to gnocchi with fresh basil leaves and sun-dried tomatoes. Enjoy!


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