(Sarah Nevins)

Gluten-Free Pesto-Roasted Vegan Gnocchi & Veggies

by | July 9, 2020

This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.

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 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 
Anything Goes Green Pesto for gluten-free vegan gnocchi
This simple pesto uses basil and greens for a nutrient-packed punch!

Method

  1. 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. 
  2. 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. 
  3. 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 are slightly crispy. 
  4. Stir in the remaining 1⁄4 cup (65 g) of pesto and serve immediately, topped with fresh basil. 

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 
Pine nuts give this vegan pesto a rich, nutty flavor
Pine nuts give this vegan pesto a rich, nutty flavor

Method

  1. 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. 
  2. 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

This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.

Comments

Leave a Comment