Gluten-Free Pesto-Roasted Vegan Gnocchi & Veggies
Are you ready for an easy-peasy vegan gnocchi that’s packed with flavor and healthy veggie goodness?
This Pesto-Roasted Vegan Gnocchi & Veggies from Sarah Nevins‘ new cookbook, Effortless Vegan, comes together in a snap; just chop up a few veggies, whip up some superfood green pesto — or use your favorite pre-made vegan pesto for an even quicker meal — throw everything in a baking dish and you’ll be indulging in this veggie goodness before you know it. Added bonus, this is a naturally gluten-free recipe!
Gluten-Free Pesto-Roasted Vegan Gnocchi & Veggies
Ingredients
- 1 (16-oz [454-g]) package of uncooked vegan potato gnocchi
- 1 small zucchini, sliced into 1⁄4-inch (6-mm)-thick pieces and cut in half
- 8 cherry tomatoes, cut in half
- 1⁄2 small red onion, thinly sliced
- 2 Tbsp (16 g) pine nuts
- 2 Tbsp (30 ml) extra virgin olive oil
- 1⁄2 cup (130 g) Anything Goes Green Pesto (recipe below), divided
- A small handful of fresh basil
Method
- Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
- Add the vegan gnocchi, zucchini, tomatoes, onion, and pine nuts to the casserole dish. Drizzle the olive oil over the top and add 1⁄4 cup (65 g) of the pesto. Use a spoon to mix the veggies and vegan gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
- Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the vegan gnocchi exposed at the top is slightly crispy.
- Stir in the remaining 1⁄4 cup (65 g) of pesto and serve immediately, topped with fresh basil.
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Gluten-Free Anything Goes Green Pesto
Makes 1 cup (260 g)
Ingredients
- 2 cups (48 g) fresh basil or greens such as kale, spinach, carrot tops, or arugula
- 2 Tbsp (8 g) nutritional yeast
- 3 Tbsp (45 ml) extra virgin olive oil
- 3 Tbsp (27 g) pine nuts or other nuts/seeds such as walnuts, cashews, almonds, or hulled pumpkin seeds (pepitas)
- 1⁄2 tsp minced garlic
- 1⁄2 tsp sea salt, plus more to taste
Method
- Add the basil, garlic, nutritional yeast, olive oil, pine nuts, and salt to a blender. Pulse until smooth. Taste and season with more salt if needed. Add a tablespoon or two (15 to 30 ml) of water to thin out the consistency if desired.
- Keep leftovers stored in a jar or airtight container in the refrigerator for up to 1 week.
Sarah Nevins is the founder of A Saucy Kitchen, a popular food blog that focuses on easy everyday recipes along with helpful resources for gluten-free living. Her recipes have been featured by BuzzFeed, The Kitchn, and Brit + Co. Sarah lives in Sheffield, England.
Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins
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