Vegan Gnocchi with Spinach and Basil Pesto

Vegan Gnocchi with Basil and Spinach Pesto

Vegaaninen gnocchi ja pinaatti-basilikapesto

You may have seen my previous post for 3 ingredient Gnocchi.  Well here is one of my favourite ways to serve them, with a homemade spinach and basil pesto, fresh peas, pine nuts and some vegan parmesan.  My pesto recipe actually makes a lot more than is needed for this dish, I just find it blends better as a larger amount.  If you have a small food processor or blender, feel free to cut down the ingredients, otherwise you can store the leftovers, in an airtight container, in the fridge for about a week.

Vegan Gnocchi with Spinach and Basil Pesto

a portion of homemade vegan gnocchi – see my recipe here

1 dl/ 100 ml sunflower seeds soaked overnight

75 g baby spinach

40 g fresh basil leaves

1 dl olive oil

3 tbsp nutritional yeast

1 lemon

2 tbsp pine nuts, toasted

150 g fresh peas, hulled

vegan parmesan

extra shredded basil for serving

Drain and rinse the seeds before adding them to a food processor, along with the spinach, basil, oil, nutritional yeast, a good squeeze of lemon juice and some salt and pepper.  Blend into a pesto, adding a little extra oil or water if too thick.  Taste and give an extra squeeze of lemon or seasoning if necessary.

Cook the gnocchi in salted boiling water for 3 minutes or until they float to the surface of the pan.  Drain well and tip into a bowl.

Carefully stir in 2 – 3 tbsps of the pesto and divide into serving dishes.

Serve immediately topped with a sprinkling of the fresh peas, pine nuts, shredded basil and a few shavings of vegan parmesan.