Next time you're in the path aisle of your favorite local grocery store, grab some gnocchi and your favorite pesto! This easy gnocchi dish is so easy to prepare, adding pesto (store-bought pesto or fresh pesto) brings it to a whole new level. Hearty, scrumptious & customizable, this will definitely be a hit for dinner.
If you're looking for a quick and delicious dinner idea for busy weeknights, this Red Vegan Pesto Gnocchi recipe is perfect! Made with tender gnocchi, a rich and flavorful red creamy basil pesto sauce crafted from tomatoes, (sun-dried Tomatoes optional), olive oil, and pine nuts, this dish is sure to satisfy. It's simple to prepare with minimal ingredients, yet packed with bold flavors. You can whip it up in no time using your food processor for the pesto and store leftovers in an airtight container for later. Whether you're new to making pesto or a seasoned pro, this recipe is a great way to make simple ingredients into a hearty meal!
What is gnocchi?
Gnocchi is a type of pasta / dumplings made of lumps of dough of flour & mashed potatoes. Singular is gnoccho, it got its name from the Italian word nocchio meaning knot in wood. Knots in wood are where the base of a tree branch met the tree trunk, interrupting the flow of the grain pattern. Also Pinocchio means (pine + wood). Gnocchi has a really fun texture. Pair it with your favorite sauce and garnish with your favorite herb and you are good to go.
What you need
- Store-bought Gnocchi – Soft, pillowy potato dumplings that cook quickly and absorb sauces beautifully, making them a convenient base for hearty Italian-inspired vegan dishes.
- Marinara – A rich, tomato-based sauce with garlic, onions, and herbs, adding a tangy and savory depth to pasta and gnocchi dishes.
- Pesto – A fragrant, herby sauce traditionally made with basil, garlic, nuts, and olive oil, offering a fresh and slightly nutty contrast to hearty dishes. Vegan versions swap out cheese for nutritional yeast or nuts.
- Herbs – Essential for adding layers of flavor, with options like basil, oregano, thyme, and parsley enhancing sauces, garnishes, and overall aroma.
- Cheese – A creamy, melty topping that adds richness and umami. Vegan cheese options made from cashews, almonds, or soy provide similar texture and depth.
- Tomato – Sweet and slightly tangy, fresh tomatoes can be used in sauces or as a garnish, adding brightness and juiciness to dishes.
- Celery – Offers a subtle crunch and earthy, slightly bitter undertone, often used in sofrito or as a base for soups and stews.
- Vegan Sausage – A plant-based protein with smoky, savory flavors that mimic traditional sausage, adding heartiness and spice to gnocchi dishes.
What you do
This is the perfect opportunity for you to practice putting things together and come up with something tasty. Everything is pretty much prepared and all you gotta do is a little sautéing, boiling and mixing. It’s something you can whip up in 10 minutes perfect if you want something immediately. Everything is customizable, first you sauté aromatics, this can be any allium + vegan meat. Then add marinara, adjust the flavor of your red sauce by adding tomato paste, seasonings and sweetener if you'd like. Boil gnocchi four a couple of minutes, uou will know they are done if you see them float. Strain and run through cold water, then stir it in the red sauce. Top with pesto, garnish with herb and voila.
Variations for Red Pesto Vegan Gnocchi:
- Add Veggies: Toss in some sautéed red bell pepper, cherry tomatoes, or spinach for added texture and nutrition.
- Creamy Version: Stir in a splash of coconut milk or vegan cream cheese to create a creamy red pesto sauce.
- Gluten-Free: Swap the regular gnocchi for gluten-free gnocchi, widely available in most grocery stores.
- Extra Protein: Add plant-based sausage or cannellini beans for a more filling meal.
- Spicy Kick: Sprinkle red pepper flakes or sliced chili on top for a hint of heat.
Substitutions:
- Sun-dried Tomatoes: Use roasted red bell peppers or tomato paste if you don’t have sun-dried tomatoes on hand. Sun-dried tomato pesto gnocchi
- Pine Nuts: Substitute sunflower seeds or walnuts for the pine nuts in the red pesto.
- Vegan Parmesan: If you can’t find vegan parmesan, use nutritional yeast for a cheesy flavor, any vegan cheese will do!
- Olive Oil: Swap with avocado oil or any neutral oil if preferred.
- Gnocchi: If gnocchi isn't available, this red pesto works well with any type of pasta.
FAQ:
- Can I use store-bought red pesto?
Yes, you can use store-bought red pesto for convenience, but homemade pesto will provide a fresher, more robust flavor. - How long does red pesto gnocchi last in the fridge?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over medium heat. - Can I freeze the red pesto?
Yes, red pesto can be frozen in small portions, like in ice cube trays, and used when needed. Just thaw before adding to your gnocchi.
Top Tip:
Save some of the cooking water from the gnocchi to thin out the red pesto sauce if needed. This starchy water helps bind the sauce to the gnocchi, creating a silky texture.
Hint:
For perfectly cooked gnocchi, wait until they float to the top of the boiling water. Once they float, they’re ready to be drained and tossed with the pesto!
Other Italian Dishes To Try!!!
- Vegan Italian Gnudi balls (Tofu Ricotta & Spinach)
- Vegan Italian Wedding Soup Recipe
- Vegan Italian Wedding Soup Recipe
- Tomato Mushroom Pasta
- Vegan Capellini Bolognese Pasta
Red Pesto Vegan Gnocchi
Ingredients
- 1 Pack gnocchi make it around 2 cups for 4 servings
- 1 Drizzle olive oil you need olive oil for sauteing, drizzling for flavor and finishing the dish.
- 1 Pack vegan pesto
- 1 Jar marinara
- 8 Oz fresh produce/ aromatics You can use any alliums you may have, veggie meat, get creative with what you have.
- 3 tablespoon seasonings
Instructions
- Cook gnocchi according to package directions. Strain, run through cold water and set aside.
- Saute sliced aromatics, feel free here, I used tomatoes, celery and tofurkey. This is cosumizable, if you have onions, leeks & brusselsprouts, those are good too. It's an opportunity to clear your pantry or your fridge of some veggies sitting around.
- Throw in jar of red sauce, flavor the marinara with pastes you have, it can be tomato sauce, miso, harissa. This is the time you intensify the flavor. Enhance it even more with seasonings. It might be a spics blend, herb mix, lately I've been using lemon garlic salt and smokey mushroom umami seasoning. Make sure your seasonings are all natural though. Sweeten it a bit with agave. Just a tad, but this is optional.
- Stir gnocchi in, finish with pesto, vegan cheese and herbs. Again these are you'd components that are customizable. I'm sure you are gonna come up with something great. Trust your gut and taste as you go.
