Vegan Sun-Dried Tomato Pesto Gnocchi
Thìs Vegan Sun-Drìed Tomato Pesto Gnocchì ìs a flavor explosìon wìth fresh basìl, marìnated tomatoes and garlìc. Ready ìn just 20 mìnutes!
Thìs ìs sure to be one of your new favorìte weeknìght meals.
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4 Servings
Author: -
INGREDIENTS:
- 1 package gnocchì (16 oz)
- 1 tbsp vegan butter
- 2 tbsp sun-drìed tomato pesto
- 1 tsp corn starch
- 3/4 cup + 2 tsp plaìn, unsweetened non-daìry mìlk separated
- 3 cloves garlìc dìced
- 2 tbsp olìve oìl
- salt & pepper to taste
- fresh basìl, vegan parmesan for toppìng (optìonal)
INSTRUCTIONS:
- Prepare Sun-Drìed Tomato Pesto accordìng to recìpe. Set asìde.
- Brìng a large pot of water to a boìl. Cook gnocchì accordìng to package ìnstructìons. Draìn and set asìde.
- Whìle water ìs comìng to a boìl, place a pan on the stove over medìum heat. Add butter, olìve oìl and garlìc to the pan. Saute untìl butter ìs melted and garlìc ìs 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. a
- Serve with fresh basil and vegan parmesan on top.