Pesto Tomato Homemade Gnocchi (Vegan GF)

A simple, comforting and delicious pesto gnocchi. Filled with fresh tomatoes, olives and lots of pesto, this homemade gnocchi is great for lunch, dinner and leftovers. It is naturally vegan and gluten-free, too.

After making so much gnocchi recently – see my Sweet Potato Gnocchi and Mushroom and Kale Gnocchi Bake recipes – I wanted to make yet another recipe showing off how amazing and easy homemade gnocchi can be. For an upcoming online cooking demo for Cheltenham Wellbeing Weekend, I will be demonstrating how to turn cauliflower and oats into the best gnocchi and knew I had to dress it up a bit. After a quick demo of making the gnocchi (follow the recipe in this post), I will be making a simple and delicious Mediterranean-inspired dish.

Pesto Tomato Homemade Gnocchi

Pesto pasta is a much-loved dish, but Pesto Tomato Homemade Gnocchi isn’t quite as popular – but it should be. With the hearty, familiar and comforting sensations of other pesto dishes, this one is a bit more fun. I love the texture of pillowy soft but chewy gnocchi. Add in some fresh tomatoes, chopped olives, salad leaves and spring onion and that’s it. Stir it all together and enjoy for lunch or dinner – it is also great saved until the next day and enjoyed cold. I may actually prefer it cold!

I use a shop-bought pesto for this recipe to make it even quicker and simpler as there are so many good ones out there. If you are looking for a vegan one, just be sure to check the labels for parmesan, milk and other dairy products.

Pesto Tomato Homemade Gnocchi

This recipe feels too simple to call a “recipe” but it shows off just how delicious, simple and wholesome plant-based foods can be. I hope you will love this one as much as I do – it’s naturally healthy, vegan and gluten-free while being filling, comforting and hearty. It is rich with vibrant flavours, colours and textures and comes together in 5 minutes once the gnocchi is cooked.

If you are looking for more simple dishes, how about my Mediterranean Butterbeans and Carrots with Potato Wedges, Simple Red Pepper and Spinach Dahl, Roasted Cauliflower and Beetroot Pasta or Sweetcorn and Red Pepper Fritters.

Pesto Tomato Homemade Gnocchi

• Servings: 2
• Time: 5 minutes + 20 minutes for homemade gnocchi
• Difficulty: easy
• Print

A simple, comforting and delicious pesto gnocchi. Filled with fresh tomatoes, olives and lots of pesto, this homemade gnocchi is great for lunch, dinner and leftovers. It is naturally vegan and gluten-free, too.

Ingredients

• 1 x batch homemade cauliflower or sweet potato gnocchi (or 2 portions cooked gnocchi)
• 4 large tsp pesto
• 120g cherry tomatoes, chopped
• 60g pitted olives, halved
• 2 spring onions, chopped small
• 2 handfuls rocket or other salad leaves.
• Salt and pepper
• To serve: chilli flakes, seeds

Directions

1. Add the cooked gnocchi to a bowl and stir in the pesto. Add in the chopped tomatoes, olives, spring onion and rocket or salad leaves. Stir well and season to taste with salt and pepper.
2. Serve in two bowls topped with some chilli flakes and seeds, if you like.

Pesto Tomato Homemade Gnocchi

Let me know what you think of this Pesto Tomato Homemade Gnocchi and please tag me in your creations on social media – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With simple gnocchi love x