Red Pesto Gnocci & Veggies is a dish I’ve been meaning to write up for ages – so here it is. As always, whilst it’s fun to make everything “in house” – often it’s just easier to buy in. I’m sure home-made gnocci would taste a little better, but you make better use of time with other items. I used a pack of spinach gnocci and a pack of the tomato gnocci to give it a bit of variety.
So the pesto is home-made – and that is amazing to taste – really fresh and vibrant. Plus the veggies are all cooked specially – just for this dish. The overall effect is a very enticing ensemble, that’s full of nutrition and truly tickles the tastebuds.
As with all things – don’t be a slave to the recipe. Use your creativity and imagination. If you don’t want to make pesto, just use a store bought one – it’s still better than having a vegan ready-meal. The quantity of pesto is enough for 2 or 3 dishes, but it uses a whole pack of sundried tomatoes so they don’t go to waste. Just freeze what you don’t use.
The packets of gnocci always say 2 minutes but I always give them a little longer 3 minutes or so. But stick to the packet if you like following instructions to the letter. My kids hate gnocci, but I love it – so I only cook it when they’re not here.
I’ve used 500g of gnocci in this recipe, but that will serve 5 or 6 depending on what you have with it. Any left over can be turned into a bake with some vegan cheese sauce and frozen. Defrosted and cooked off in the oven and served with extra veg and garlic bread, it was very satisfying. This red pesto gnocci & veggies is a good dinner party dish too. Prepare the veggies and pesto in advance then the gnocci can be cooked just before!
This recipe works really well with a Greek salad, tomato salad, garlic bread, hummus or herby potato salad – enjoy!
red pesto for pasta or gnocci or other dishes
Equipment
- 1 Food processor
Ingredients
For the red pesto
- 150 g sun dried tomatoes
- 150 g roasted red peppers
- 40 g Olive oil
- 30 g bag of fresh basil just use the leaves
- 15 g crushed garlic - 4 good sized cloves crushing or slicing first avoids big lumps in the final pesto
- 50 g lightly toasted pine nuts 10 mins at 150°C
- 10 g nutritional yeast
- 25 g vegan parmesan I use violife vegan parmesan or you can increase the nutrional yeast to compensate if you prefer.
- 25 g lemon juice optional but helps balance the acidity.
- zest whole lemon optional, but why waste it.
- 20 g green olives approx 4 large olives - optional
- 1/2 teasp smoked or regular sea salt
- 1/2 teasp teasp black pepper
- 2 teasps smoked paprika or ordinary paprika optional - but it adds colour and richness
- 50 g tomato puree
For the pasta and veggies part
Instructions
- Weigh all the pesto ingredients directly into the food processor.
- Pulse blend them until you have the right texture – don’t overdo it. Put the finished pesto in the fridge for later.
- The pesto recipe makes around 550g and you willl need around 200g for the gnocci dish and xxx for the pasta dish. Freeze whatever you don't need in 200g portions.
Notes
- a really tasty pesto for use in gnocci or pasta, or welsh rarebit - I'm sure there are other uses. Maybe a potato and pesto salad.
- This makes around 550g but is good because it uses a whole pack of sundried tomatoes, which otherwise often go off in the fridge.
Gnocci with Red Pesto and veggies
Ingredients
The Gnocci & Veggies Bit
- 200 g red onion 1 medium small
- 20 g garlic 6 cloves
- 200 g courgette 1 small to medium courgette
- 200 g red or orange pepper 1 large red or orange pepper
- 250 g tomato gnocci a whole pack
- 250 g spinach gnocci a whole pack
- 250 g baby plum tomatoes can use a whole box (300g)
The Red Pesto Bit
Notes
- if making the gnocci version of this use between 175 & 200g with 500g of gnocci. Because the gnocci doesn't hold the pesto, you need less.
- with the pasta version with 250g of pesto you won't need the full amount of pesto - more like half - which leaves you half to freeze and use later.
- I've used a whole pack of sundried tomatoes which is why this makes a larger quantity, if you want to make just egough, halve the quantities.
One Response
I particularly liked the fresh zingy taste which I think was the generous use of sun dried tomatoes. The sauce is rich in flavour. The pesto sauce really suits the gnocchi and I
liked the the contrast of the spinach and tomato flavours. There was a good mix of vegetable textures with the peppers and courgette.
The pesto sauce really enveloped all the ingredients bringing them together to make a satisfying and tasty dish.
The vibrant colour was very appealing.