Creamy Pesto and Tomato Gnocchi (Vegan Gluten-Free)

This Creamy Pesto and Tomato Gnocchi is warming, delicious and made with vegan, gluten-free and simple wholefood ingredients. It’s ready in less than 30 minutes and comes together in one pan, perfect for a quick meal.

I love pesto and gnocchi, so it was only obvious to combine both of them with some fresh vegetables and a delicious creamy pesto sauce that has so much flavour. You only need a few wholesome and simple ingredients to make this one-pan, family-friendly and wholesome dinner recipe that everyone will love. You can also play around with the vegetables you add, so see below for some swaps I like to make.

A few bowls of Creamy Pesto and Tomato Gnocchi
Creamy Pesto and Tomato Gnocchi

Why will I love this gnocchi?

This gnocchi is so delicious:

  • Creamy, packed with fresh herbs and pesto
  • Naturally plant-based, gluten-free and dairy-free
  • Made with real wholefood ingredients
  • Contains a range of vegetables and antioxidants
  • Easy to make in less than 30 minutes
  • Contains kale for brain function
  • Ready in one pan with minimal washing up
  • Easy to adjust based on what vegetables you have
  • A delicious speedy midweek meal
  • Great for 2 or 3 or can be doubled to feed a crowd
  • High in fibre and plant points
  • Can also be made high-protein
  • Uses fresh and store cupboard ingredients

If you already love the sound of this recipe then skip ahead to the recipe card below. Or, first let’s discuss the gnocchi in more detail.

What ingredients do I need?

You can see the ingredients by weight in the recipe card below, and also see my favourites in the “shop the recipe” section.

For the gnocchi:

  • Ready-made or homemade gnocchi: I use ready-made potato gnocchi a lot of the time when making this recipe, but you can also make your own Sweet Potato or Cauliflower Gnocchi following these recipes, or try another variety from the shops. Make sure it’s gluten-free, where needed. Make sure that it’s vegan, if buying from the shops, as some may add milk.
  • Olive oil: to fry off the vegetables, or you can use another oil.
  • Onion and garlic: for flavour.
  • Dried herbs and spices: I use dried oregano and basil for the lovely Mediterranean flavour. I also love a pinch of chilli flakes.
  • Fresh tomatoes: I use cherry tomatoes for this recipe so they go really juicy and they burst, too.
  • Vegan pesto: for this recipe I love using a classic green pesto or a tomato pesto or even a chilli pesto. You can use a vegan shop-bought one or make your own.
  • Light coconut milk: or you can use full-fat to make it even creamier. This is the coconut milk from the tin and not the carton.
  • Fresh basil: for adding extra flavour.
  • Kale: or you can use another dark leafy green like spinach or even chop up some cabbage or broccoli to stir through and wilt the leaves. This adds a dose of antioxidants and brain-food.
  • Lemon: just a squeeze at the end to lift the flavours.
  • Salt and pepper: to season throughout.

And to serve I like to add:

  • Coconut yoghurt: for extra creaminess, I like the Cocos Organic yoghurt.
  • Pumpkin seeds: for some crunch on top. You can also try sunflower seeds or pine nuts.
  • Fresh basil and extra pesto: as above.

Is this gluten-free and nut-free?

This is naturally gluten-free as long as your check your gnocchi. To make this nut-free, ensure your pesto does not contain nuts.

A bowl of Creamy Pesto and Tomato Gnocchi with a spoon
Creamy Pesto and Tomato Gnocchi

How do I make this?

This is easy to make in a few steps:

  • Cook the gnocchi according to packet instructions: and leave to one side.
  • Fry off the onion and garlic in a non-stick pan: until soft.
  • Add the herbs, spices and tomatoes: and cook for 10 minutes to burst the tomatoes.
  • Add in the pesto, coconut milk and gnocchi: and allow to warm through.
  • Stir in the kale, fresh basil and then add the lemon: allowing the leaves to wilt.
  • Serve warm with coconut yoghurt, extra pesto, seeds and basil: and enjoy.

How long will this last?

This will keep for 1-2 days, although gnocchi is best eaten on the same day as it can go a bit soggy. You can prepare the sauce 2-3 days in advance and then add the gnocchi before eating. Keep them in the fridge in a sealed container.

Close up of Creamy Pesto and Tomato Gnocchi
Creamy Pesto and Tomato Gnocchi

What else can I make?

If you are looking for other 30-minute meal ideas:

A few bowls of Creamy Pesto and Tomato Gnocchi

Creamy Pesto and Tomato Gnocchi (Vegan Gluten-Free)

Yield: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Creamy Pesto and Tomato Gnocchi is warming, delicious and made with vegan, gluten-free and simple wholefood ingredients. It’s ready in less than 30 minutes and comes together in one pan, perfect for a quick meal.

Ingredients

For the Gnocchi:

  • 500g gnocchi (uncooked weight)
  • 1 tbsp olive oil
  • 1 onion, small dice
  • 3 large garlic, crushed
  • ½ tsp each: dried oregano and dried basil
  • Pinch of chilli flakes
  • 200g fresh cherry tomatoes, halved
  • 80g vegan pesto
  • 200ml light coconut milk
  • A few sprigs fresh basil, torn
  • 50g kale, chopped small
  • ½ lemon, juiced

To Serve:

  • 3 tbsp pumpkin seeds
  • Coconut yoghurt, fresh basil, extra pesto

Instructions

  1. Cook the gnocchi according to packet instructions and then drain, saving 120ml of the cooking water. Leave the gnocchi in a bowl.
  2. For the frying pan: add the oil and once hot, fry off the onion and garlic with some salt for 5 minutes, until softening. Add the mixed herbs, chilli flakes and the tomatoes, stir well and cook with a lid on for 10 minutes, until the tomatoes are sticky and soft.
  3. Into the pan: add in the pesto, coconut milk, gnocchi and reserved cooking water and stir well. Bring to a bubble and reduce the heat down before adding in the kale, fresh basil and some seasoning. Cook for 10 minutes, with a lid on, until the kale is wilted and everything is saucy.
  4. Just before serving, stir through the lemon juice.
  5. Spoon the gnocchi into bowls and serve with the pumpkinseeds, swirls of coconut yoghurt, extra basil and pesto.
  6. Best enjoyed straight away although you can reheat it the next day. Keep the gnocchi in the fridge overnight in a sealed container, adding a splash more water when re-heating. You can prepare the sauce 2-3 days in advance and then add the gnocchi before eating and allow to warm through, for best results.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Creamy Pesto and Tomato Gnocchi so please let me know in the comments below. If you do make them, I’d love to see them so please tag me in your oats, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With gnocchi love x

p.s. this recipe was first made with Natures Heart Superfoods and their pumpkin seeds but this blog post is not sponsored and all opinions are my own.

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