This Vegan Sun-Dried Tomato Pesto Gnocchi is a flavor explosion with fresh basil, marinated tomatoes and garlic. Ready in just 20 minutes!
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.