Creamy Garlic Gnocchi with Walnut Pesto
With the darker nights upon us and a chill in the air, what could be more comforting than a bowl of this indulgent creamy vegan garlic pesto for dinner? Ready to eat in just 15 minutes, it’s ideal for a speedy yet warming midweek supper.
Total Time: 15 minutes
Servings: 2
Total Time: 15 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the walnut pesto:
- 0.25 0.25 cup walnuts
- 0.5 0.5 cup fresh basil
- 0.25 0.25 cup olive oil
- 0.125 0.125 cup nutritional yeast
- 0.5 0.5 garlic clove
- 0.25 0.25 lemon, squeezed
- 0.5 0.5 tsp sea salt
- 0.5 0.5 Tbsp olive oil
- 2.5 2.5 fresh sage leaves
- 2 2 cloves garlic, minced
- 125 125 ml Califia Oat Drink
- 0.5 0.5 Tbsp cornflour (optional)
- 0.5 0.5 tsp sea salt
- Cracked black pepper
- 150 150 g gnocchi
Method
- To make the walnut pesto, simply blitz all ingredients in a food processor until it’s formed a paste.
- Add the olive oil to a deep frying pan and bring to a medium heat, add the sage leaves and fry until crisp, then add the minced garlic cloves and fry for a further 1-2 minutes.
- Add the Califia Oat Drink, cornflour, sea salt and black pepper and whisk together (you can add a pinch of smoked paprika too if you want).
- Bring a pot of salted water to boil then add the gnocchi , simmer until cooked (usually takes 3-7 minutes if fresh).
- Add the drained gnocchi (saving a splash of pasta water) to the pan with the creamy sauce and stir together.
- Taste test adding a little more salt and pepper if needed and serve up with the walnut pesto.
