Creamy Vegan Sun-Dried Tomato Pesto Gnocchi
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This Creamy Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes!
Last week I showed you a super simple and delicious Sun-Dried Tomato Pesto recipe.
And you didn’t think I would leave you hanging without a yummy recipe to use it in, did you? Well, have no fear, we’re cooking up something tasty today.
How to make Creamy Vegan Sun-Dried Tomato Pesto Gnocchi
Rather than going the traditional pesto pasta route, I decided to switch it up with pillowy, delicious gnocchi.
If you have never had gnocchi before, then stop what you are doing and go get some immediately!
You don’t know what you’re missing out on.
These little guys are simple potato dumplings that are seriously comforting and filling.
You’ve seen me use them before in my Brown Butter Gnocchi with Fresh Herbs and Creamy Gnocchi Soup.
And I cannot get enough of them – especially as we enter fall and cold weather calls for comforting & warm meals.
In addition to the gnocchi, we’re making this extra comforting by transforming the fresh pesto into a creamy delicious sauce.
Just a couple extra ingredients take this sauce from great to out of this world. And did I mention this all comes together in just 20 minutes! This is sure to be one of your new favorite weeknight meals.
*Many brands of gnocchi are vegan by nature, but if you are having trouble finding one, you can find one here and here.
Vegan Sun-Dried Tomato Pesto Gnocchi
Ingredients
- 2 tbsp sun-dried tomato pesto
- 1 16-ounce package gnocchi
- 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.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This was SO GOOD & my in-laws loved it! Also going to make it again tonight with the leftover pesto… and the pesto is so good on its own!
So glad you liked it! And yes, the pesto makes a great dip for sliced baguette!
Made this last night for dinner and my mom and I both loved it!! Only critique she made is that it might have had too much garlic so it might be a good idea to specify in the recipe “large”, “small”, or “medium” garlic cloves to keep it a little more precise. Other than that, no complaints here! Super easy and yummy to make. Thanks for sharing!!
This recipe is a staple! So so tasty, I’m sure I make it at least once a month, probably twice sometimes. If I don’t gnocchi, I just use another pasta and it’s super yum that way too. Thanks so much for sharing this recipe!
So glad you liked it – and yes, any pasta will work 🙂
Sooooooo good…. I made it for two nights in a row!!
Yay! So glad you liked it! One of my faves 🙂
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I do not eat much pasta, and I have disliked everything I have made with cauliflower. I took a risk and made this recipe with Trader Joe’s Cauliflower gnocchi and it is amazing. Thank you for sharing!
I LOVE their cauliflower gnocchi! So glad you found something to swap the traditional gnocchi with!
This recipe is amazing! It is my new favorite meal! It is very dangerous because I can eat an entire package of gnocchi this way. Super simple and super delicious. I definitely recommend this to everyone. Quick perfect dinner 🙂
Haha – I feel you on being able to eat the whole pan. Safer to invite someone to share it with 🙂
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I just made this with pan fried Trader Joe’s cauliflower gnocchi. It was AMAZING!!!!
How long can the pesto keep in the refrigerator?
I would say 3 days. But you can always freeze it!
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So flavorful! I added in sundried tomatoes, mushrooms & spinach. My partner and I both loved it!!! I didn’t have any cornstarch so I just simmered on low for a bit until it thickened up.
Woo! So glad you liked it!
This recipe is AMAZING. When I made it I didn’t have cornstarch and so I substituted tapioca starch instead which I HIGHLY recommend. The sauce became STRETCHY, like cheese! It was revolutionary and delicious.
I’ll have to try that next time! So glad you liked it!
Question… do I add corn starch mix to the boiling water?
Nope, you’re going to add it to the sauce pan with the rest of the sauce ingredients 🙂
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delicious really enjoyed eating it
A delicious, easy recipe, thank you. Like a previous commenter, I didn’t have the pesto ready to go, and it was still so simple to put together! I had everything except the, er, gnocchi, so cooked some whole wheat penne instead. A+
Sooo much pasta eaten. There are some leftovers, but I shouldn’t have made it just for me…
Will make again 🙂
This recipe is delicious! I made it with sautéed zucchini and carrots. It was so flavorful simple to make even without having the pesto prepped ahead of time. Thank you!
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Just made this and it was so good! (And very quick!) I used Trader Joe’s cauliflower gnocchi and skipped the garlic because I didn’t have on hand.
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I want to try this but what to have with it?
A salad, asparagus, garlic bread? Anything you would serve with pasta 🙂
This recipe is absolutely FANTASTIC!!! So easy and so delicious. I’ve just recently come across your website and it’s saved in my favourites’. The recipes are so good, so simple and easy, and do not take a lot of time.
Hi Cathy – so glad you found TSV! And super glad you loved this recipe!
This recipe is absolutely delicious! I just found your website about 2 weeks ago when my husband decided to go completely vegan. I needed help finding recipes he could eat that kids would also like. I have already made this recipe twice because it was a huge hit! My daughter is gluten free, so I made the sauce over GF spaghetti. I’ve also made 6 or 7 other recipes from the site and so far they have all been winners! Thank you!! Seriously, THANK YOU for posting real food recipes that are easy to follow and DELICIOUS!!
You are so welcome Amy! I know how hard it can be to find recipes that everyone in the family will like and I’m glad mine are working for yours! 🙂