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.
Servings: 4 servings
Calories: 616kcal
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
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.
Nutrition
Calories: 616kcal | Carbohydrates: 86g | Protein: 26g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 2680mg | Potassium: 1279mg | Fiber: 16g | Sugar: 8g | Vitamin A: 6561IU | Vitamin C: 96mg | Calcium: 330mg | Iron: 10mg