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Vegan pesto gnocchi recipe
Vegan pesto gnocchi recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in vegan gnocchi with flavorful pesto and fresh tomatoes.
Ingredients:
  • 2 corncobs
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 leek, trimmed, thinly sliced
  • 3 garlic cloves, finely chopped
  • 320g pkt Mix-a-Mato Tomatoes, larger ones halved
  • 2 zucchini, sliced
  • Pinch of dried chilli flakes (optional)
  • 500g packet vegan potato gnocchi
  • 200g packet vegan basil pesto
  • Fresh basil leaves, to serve
Instructions:
  • Preheat a chargrill pan over high heat. Brush the corn lightly with oil and grill, turning occasionally, for 10 minutes until charred. Let it rest for 3 minutes. Use a sharp knife to cut the kernels off the cob.
  • Heat the remaining oil in a large non-stick frying pan over high heat. Add leek and garlic, cook for 2 minutes until leek softens slightly. Stir in tomato, zucchini, and chilli (if using). Reduce heat to medium and cook for 10 minutes until tomato collapses. Season generously.
  • While the sauce simmers, boil the gnocchi in a large saucepan according to package instructions. Drain and return to the pan.
  • Combine the tomato mixture and pesto with the gnocchi, gently tossing to combine. Serve topped with fresh basil.

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