When I'm in a hurry, and I don't have time to make potato gnocchi, my "go-to" is Delallo Potato Gnocchi.
Although I prefer to make everything from scratch, this gnocchi only has 3 ingredients, none of which are oil, or additives. In fact, I couldn't make Quick Pesto Gnocchi and Vegetables without it.
First, the gnocchi only takes 4 minutes to prepare. Also, you can skip a step by adding the broccoli to the boiling water with the gnocchi and cook them together.
Additionally, the pesto is easy to make. With that in mind, I provided two pesto recipes; one with cashews, and a nut-free version I use in my Roasted Vegetable Pesto Pasta Salad. Regardless of your dietary needs, both pestos work beautifully with the gnocchi.
Lastly, the vegetables I chose for the gnocchi are onions, mushrooms, and broccoli. In order to sauté the mushrooms and onions, all you need is a skillet and 10 minutes. Truly, this is a quick and easy dinner that tastes like it took all day.
Furthermore, Cashew Vegan Parmesan “Cheese”is the perfect addition to sprinkle on top. Check Pesto Gnocchi Recipe.
Quick Pesto Gnocchi and Vegetables
Oil-free potato gnocchi with mushrooms, onions, and broccoli coated with a creamy pesto sauce. This creamy pesto gnocchi with seasonal vegetables is delicious and perfect for a quick and easy dinner.
Ingredients
- 16 ounces oil-free vegan potato gnocchi ( I used Delallo Potato Gnocchi brand)
- 16 ounce package of mushrooms, sliced
- 1 cup yellow onion, sliced into strips
- 2 cups broccoli florets
- ¼ cup almond milk
- Cashew Vegan Parmesan “Cheese”
- Finely chopped parsley for garnish
Kale Pesto Option
- 1/2 cup Vegan Kale Cashew & Basil Pesto
- 3 cups fresh kale, washed and roughly torn packed cups
- 1/2 cup raw cashews
- 2 garlic cloves or more to taste
- 1 1/4 cups organic vegetable broth
- juice of 1 lemon (2 Tablespoons)
- zest of 1 lemon
- 1 Tablespoon nutritional yeast
- 1 teaspoon garlic salt
OIL-FREE AND NUT FREE PESTO from my Skinny Roasted Vegetable Pesto Pasta Salad
- 1 1/2 cup tightly packed fresh basil leaves. The more the merrier.
- 1 garlic clove, minced
- 1 15 ounces can navy/cannellini beans (1.5 cups); rinsed and drained
- 1/4 cup water
- 1/4 cup nutritional yeast
- the juice of 2 lemons
- 1 teaspoon sea salt
Instructions
- Cook the gnocchi according to the directions on the package.
- As soon as the water begins to boil add gnocchi and broccoli (the broccoli takes as long to cook the gnocchi, so why not cook it together?)
- Cook the gnocchi and broccoli in boiling water for 3-4 minutes until the gnocchi becomes soft.
- Then drain the water and run the gnocchi and broccoli through cold water.
- Set the gnocchi and broccoli aside
- In a medium-sized skillet, add garlic and onions and cook until translucent.
- Add a little vegetable broth if onions stick.
- Add the mushrooms and cook until brown.
- Add to the bowl of gnocchi
- In the now-empty skillet, add almond milk, and pesto.
- Cook over low heat until the sauce has thickened.
- Pour the sauce over the gnocchi and vegetables.
- Toss the ingredients until they are well coated with the sauce.
- Sprinkle with Skinny Cashew Vegan Parmesan “Cheese”
- Then garnish with finely chopped parsley.
- Serve the gnocchi warm.
PESTO (directions are the same for both pesto options)
- Put all ingredients in a high-speed blender.
- Blend until smooth
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Sam
Hi could you please clarify the ingredients for the kale and cashew basil pesto as I can't see any kale or cashew measurements in the ingredients list for it? I think there must be some confusion with the ingredients for the gnocchi dish and the ingredients for the pesto? Thanks 🙂
Kathy Carmichael
Hi Sam, sorry for the confusion. There are 2 options for the pesto. The original recipe with the kale and cashews is listed right under where it says "1/2 cup Vegan Kale Cashew & Basil Pesto;" The other option that is oil and nut-free is listed under that. I hope this clarifies. I hope you enjoy the recipe.