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 package directions until al dente.
Spray the tomatoes and garlic with oil and air-fry at 400ºF for about 5 minutes or roast for 15 minutes until the tomatoes burst.
Spray the frozen gnocchi with cooking spray and air-fry at 400ºF for about 7 minutes or roast for 12 minutes until golden brown, tossing halfway.
Remove the skin from the garlic.
Transfer the cashews, basil, garlic, 1/3 cup olive oil, lemon juice, and vegan parmesan to a blender with 2 tablespoons water and blend until smooth, adding more oil or water as needed and seasoning with salt and pepper.
Optionally, combine the pesto and tomatoes in a saucepan and cook over medium-low heat 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.
