Vegan Sun-Dried Tomato Pesto Gnocchi

This Creamy Vegan solar-Dried Tomato Pesto Gnocchi is a flavor explosion with clean basil, marinated tomatoes and garlic. prepared in only 20 mins!

Last week I showed you a outstanding easy and scrumptious solar-Dried Tomato Pesto recipe. and also you didn’t think i would leave you hanging with out a yummy recipe to use it in, did you? well haven't any fear, we’re cooking up some thing tasty nowadays.

As opposed to going the traditional pesto pasta course, I decided to interchange it up with pillowy, scrumptious gnocchi. if you have by no means had gnocchi earlier than, then prevent what you're doing and move get some right now! You don’t recognize what you’re missing out on.

These little men are simple potato dumplings which might be significantly comforting and filling. You’ve seen me use them before in my Brown Butter Gnocchi with sparkling Herbs and Creamy Gnocchi Soup. and i can not get sufficient of them – specially as we input fall and bloodless weather requires comforting & warm food.

Similarly to the gnocchi, we’re making this extra comforting by remodeling the clean pesto right into a creamy delicious sauce. only a couple more ingredients take this sauce from exquisite to out of this world. And did I point out this all comes together in just 20 minutes! that is certain to be one among your new preferred weeknight meals.

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

1. Prepare Sun-Dried Tomato Pesto according to recipe. Set aside.
2. Bring a large pot of water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
3. 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. 
4. Combine corn starch and 2 tsp. of milk in a small bowl and whisk until smooth.
5. Add remaining almond milk, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
6. Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed. 
7. Serve with fresh basil and vegan parmesan on top

Recipe From : https://www.thissavoryvegan.com/creamy-vegan-sun-dried-tomato-pesto-gnocchi/