Roasted Gnocchi with Burst Tomatoes and Cashew Pesto
Ingredients
- 2/3 cup cashews (soaked in hot water for 30 minutes if no high-speed blender)
- Extra-virgin olive oil cooking spray or drizzle of olive oil
- 2 pints (1 1/2 pounds) cherry or grape tomatoes or 1 quart mini Roma tomatoes
- 4 garlic cloves, unpeeled
- 2 cups fresh basil leaves
- 1/3 cup extra-virgin olive oil plus more as needed
- 2 teaspoons fresh lemon juice
- 1/3 cup vegan parmesan or nutritional yeast
- Salt and freshly ground black pepper, to taste
- 2 (12-ounce) packets frozen gnocchi or 1 (16-ounce) packet pasta
Preparation
Preheat the oven to 400ºF if you do not own an air-fryer.
If you are using pasta, cook the pasta according to the directions on the packet until al dente.
Spray the tomatoes and garlic with oil and air-fry at 400º for about 5 minutes, or roast for 15 minutes, until the tomatoes burst.
Spray the frozen gnocchi, if using, with cooking spray and cook at 400ºF in the air-fryer for about 7 minutes, or roast in the oven for about 12 minutes, until golden brown, tossing halfway.
Remove the skin from the garlic.
Transfer the cashews, basil, garlic, olive oil, parmesan, and lemon juice to a blender, add 2 tablespoons water, and blend on high until smooth, adding more olive oil or water until the desired consistency, then season with salt and pepper.
Optional: Transfer the pesto and tomatoes to a small saucepan and cook over medium-low heat, mixing the tomatoes into the pesto, until warmed through.
Serve the gnocchi with the tomatoes and pesto.
Notes
If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes and drain before using.
