Gnocchi with Basil Pesto and Roasted Tomatoes
Ingredients
- Gnocchi
Pesto
- 1 1/2 cups basil
- 1 cup rocket
- 1/3 cup toasted pine nuts (or toasted walnuts, cashews, pumpkin or sunflower seeds)
- 2 cloves garlic
- Juice of one lemon
- 1 cup olive oil
- 2 tablespoons nutritional yeast
- Salt to taste
Roast tomatoes
- 1 cup cherry or rosa tomatoes
- 1 tablespoon olive oil
- 1 teaspoon chilli flakes
- A couple of drops vegan Worcestershire sauce
- Salt and black pepper to taste
Preparation
Cook the gnocchi and drain.
Toss in the pesto carefully.
Top with roast cherry tomatoes, fresh basil and roasted pine nuts.
Pesto
Place all ingredients in a food processor and process until smooth.
Roast tomatoes
Toss together in a bowl to coat the tomatoes.
Place on a lined baking tray and roast for 20 minutes at 200 degrees Celsius.
