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.
Is Gnocchi considered a side dish or main dish?
Both. You may treat your Pesto Gnocchi and Vegetable recipe as a main dish or as a side dish in lieu of rice, soup, or pasta.
📖 Recipe
Quick Pesto Gnocchi and Vegetables
Ingredients
- 16 ounces oil-free vegan potato gnocchi I used[ Delallo Potato Gnocchi brand]
- 16 ounces 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
- ½ cup Vegan Kale Cashew & Basil Pesto
- 3 cups fresh kale washed and roughly torn packed cups
- ½ cup raw cashews
- 2 garlic cloves or more to taste
- 1 ¼ 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 ½ cup tightly packed fresh basil leaves
- 1 garlic clove minced
- 15 ounces navy/cannellini beans 1.5 cups; rinsed and drained
- ¼ cup water
- ¼ 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
Notes
Nutrition
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.