Creamy Pesto Gnocchi

Name: Creamy Pesto Gnocchi
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 cups spinach leaves; 1 cup basil leaves; 2/3 cup roasted unsalted cashews; 100g silken tofu; 1 lemon (about 2 1/2 tbsp lemon juice); 1 tsp garlic powder; 1/4 cup nutritional yeast; 1/2 cup water or oat milk; 1/2 tsp salt; 1/2 pint of cherry tomatoes; 600-700g gnocchi (or gluten-free gnocchi)

6 steps

Prep:10minCook:5min

Updated at: Wed, 17 Jan 2024 09:32:35 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories826 kcal (41%)

Total Fat20.9 g (30%)

Carbs125.5 g (48%)

Sugars6.3 g (7%)

Protein30.5 g (61%)

Sodium1294.9 mg (65%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ½ cupsspinach leaves

1 cupbasil leaves

⅔ cuproasted unsalted cashews

100gsilken tofu

1lemon

1 tspgarlic powder

¼ cupnutritional yeast

½ cupwater

or oat milk

½ tspsalt

0.5 pintcherry tomatoes

600ggnocchi

or gluten-free gnocchi

Instructions

Step 1

Boil water for gnocchi.

Step 2

Wash the cherry tomatoes and cut them each in half.

Step 3

In a blender, add the spinach and basil leaves, cashews, silken tofu, juice from 1 lemon, garlic powder, nutritional yeast, water or oat milk and salt. Blend until smooth and creamy, adding a dash more water or oat milk if needed for creaminess.

Step 4

Add the gnocchi to the boiled water and cook for 2-3 minutes, until the gnocchi start floating.

Step 5

Drain the gnocchi then add them back into the pot and pour the creamy pesto on top. Heat on medium for 2-3 minutes, just to warm up the sauce with the gnocchi.

Step 6

Serve with the cherry tomatoes, and enjoy immediately!