Delicious Roast Vegetable Pesto Gnocchi (Vegan)

Get ready to make yourself one truly amazing and creamy pesto gnocchi (vegan)!

Making your pesto sauce can come together pretty easily, especially when you have a bunch of common herbs and spices on hand.

This pesto gnocchi vegan recipe utilises flavours from fennel seeds, basil, soy sauce and even a bit of maple syrup to give it a bit of sweetness. To top it off, you will make yourself a cashew cheese sauce that’ll take the creaminess of this pesto gnocchi vegan recipe to a whole other level.

While you can enjoy this with just the pesto sauce itself, I find that adding in some simple roast vegetables and some truly delicious maple glazed mushrooms is what makes this vegan pesto gnocchi better than anything else out there.

The roast vegetable pesto gnocchi vegan recipe is quite simple to prepare. All you need to do is prepare your cherry tomatoes and zucchini and chuck them in your oven with some olive oil and salt until they are beautifully roasted.

Meanwhile, you will make some maple glazed mushrooms that boast some incredible flavours and helps to bulk this meal out a little bit.

Finally the pesto sauce is rocket (or arugula) based, and includes additional ingredients such as nutritional yeast, walnuts and vegetable stock that helps give your gnocchi dish a truly bold and delicious flavour.

Making your own cashew cheese sauce isn’t necessary, but it certainly helps with the final creaminess of this delicious roast vegetable pesto gnocchi vegan recipe.

If you are looking for a comfort meal that uses gnocchi, then this is a recipe that you absolutely need to try for yourself.

INGREDIENTS

Roast Vegetable Pesto Gnocchi Vegan

• 1 punnet cherry tomatoes⁠

• 1 zucchini, diced ⁠

• Olive oil ⁠

• Salt ⁠

• 500g traditional gnocchi⁠

• 2 cups mushrooms, quartered ⁠

• 1 tsp dried fennel seeds ⁠

• 1 tsp dried basil ⁠

• 1 tsp dried oregano ⁠

• 1 garlic clove, minced ⁠

• 1 tbsp soy sauce ⁠

• 1 tbsp maple syrup ⁠

• 1 tbsp lemon juice ⁠

Rocket Pesto Sauce:

• 3 cups rocket ⁠

• ½ cup walnuts ⁠

• 3 tbsp nutritional yeast ⁠

• 2 garlic cloves ⁠

• 2 tbsp lemon juice ⁠

• ½ cup vegetable stock ⁠

• Salt & pepper OPTIONAL⁠

Cashew Cheese Sauce:

• ½ cup cashews ⁠

• ¾ cup warm water⁠

METHOD

• Preheat oven to 200c ⁠

• Toss cherry tomatoes & zucchini with olive oil and salt and place on oven tray. Bake for about 20-30mins ⁠

• Cook gnocchi as per packet instructions⁠

• Heat oil in a fry pan. Add mushroom and cook for 5 mins.⁠

• Add fennel, basil, oregano, garlic, soy sauce, maple syrup and lemon juice. Cook, stirring for about 5 mins. ⁠

• Place rocket, walnuts, nutritional yeast in a blender and blend until finely chopped. Add garlic, lemon juice, vegetable stock, salt and pepper. ⁠

• Blend cashews and water for 3-5mins until creamy ⁠

• Combine all components together in a large bowl. Add more salt and olive oil if required⁠