Recipes>Gnocchi Recipes
Creamy Pesto Rosso Gnocchi
by Roxy Pope & Ben Pook from EASY by SO VEGAN
Easy
Serves 4
Total 15min
Prep 5min
Cook 10min
Inspired by the Sicilian dish pesto alla trapanese, the creamy red sauce in this vegan recipe is packed with the flavour of roasted red pepper and tomato and coats the tender gnocchi perfectly. Best of all, it’ll be on the table in just 15 minutes.
Discover more delicious Vegan recipes
Vegan recipe inspiration for every meal
From the book
EASY
Roxy Pope & Ben Pook, So Vegan
Buy From
Introduction
‘Rosso’ simply translates as ‘red’ and it’s an appropriate word to describe this vibrant dish. Inspired by the Sicilian pesto alla trapanese, our version uses sun-dried tomatoes and roasted red peppers to create a rich and comforting sauce for the gnocchi.
Tags
Ingredients
| 40g | blanched almonds |
|---|---|
| 1 sprig of | fresh rosemary, leaves picked |
| 60g | sun-dried tomatoes in oil, plus 3 tbsp oil from the jar |
| 300g | jarred roasted red peppers, drained |
| 2 | garlic cloves, peeled |
| salt + pepper | |
| 80ml | vegan cream (we use oat) |
| 600g | vegan gnocchi |
| vegan Parmesan, to serve (optional) |
Essential kit
You will need: a food processor or blender.
Method
Put the almonds, rosemary leaves and sun-dried tomatoes, along with the oil from the jar, into a food processor or blender and add the roasted red peppers, garlic and generous pinches of salt and pepper. Add the cream a little at a time and keep processing until smooth (if you’re using a blender, you might need to add a little bit more cream so the sauce blends well).
Put a frying pan on a low heat and pour in the red sauce.
Meanwhile, cook the gnocchi in a large saucepan according to the packet instructions. Once they have floated to the surface, spoon them straight into the pan of sauce, adding a splash of the pasta water if needed to loosen it up, then stir everything together.
Finish with an extra pinch of pepper and serve with grated vegan Parmesan, if you like.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Vegan Recipes
View all
Sticky Onion, Celeriac and Chestnut Galette
by Gaz Oakley from Plant to Plate
Mushroom and Root Veg Centrepiece
by Christina Soteriou from Big Veg Energy
More Gnocchi Recipes
View all
Seema Pankhania’s French Onion Gnocchi
by Seema Pankhania from Craveable: All I want to eat
Crispy-topped Artichoke, Butternut Squash and Rosemary Baked Gnocchi
by Rukmini Iyer from The Green Cookbook
More Recipes from EASY
View all
Vegan Sweet Potato Katsu
by Roxy Pope & Ben Pook from EASY
Mustard-Crusted Cauliflower Steaks
by Roxy Pope & Ben Pook from EASY
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
