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20-Minute Pesto-Gnocchi with Burst Tomatoes
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Nisha Melvani
By Nisha Melvani

20-Minute Pesto-Gnocchi with Burst Tomatoes

Instructions
Vegan sheet pan 20-Minute Pesto-Gnocchi with Burst Tomatoes is quick, easy and cheap to make. Use an air-fryer or oven. No saucepan required.
Updated at: Thu, 17 Aug 2023 11:28:40 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

2 pints cherry or grape tomatoes (about 1 ½ pounds)
2 pintscherry tomatoes
or grape
4 garlic cloves, unpeeled
4garlic cloves
unpeeled
Drizzle of extra-virgin olive oil
extra-virgin olive oil
2 (12-ounce) packets frozen gnocchi or 1 (16-ounce) packet pasta
2 x 12frozen gnocchi
packets, or packet pasta

For the Cashew Pesto

2/3 cup cashews (soaked in hot water for 30 minutes if no high-speed blender)
⅔ cupcashews
soaked in hot water for 30 minutes if no high-speed blender
1/3 cup extra-virgin olive oil plus more as needed
⅓ cupextra-virgin olive oil
plus more as needed
2 cups fresh basil leaves
2 cupsfresh basil leaves
2 teaspoons fresh lemon juice
2 teaspoonsfresh lemon juice
1/3 cup vegan parmesan or nutritional yeast
⅓ cupvegan parmesan
or nutritional yeast
Salt and freshly ground black pepper, to taste
salt
to taste
Salt and freshly ground black pepper, to taste
black pepper
freshly ground, to taste

Instructions

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