Roasted Gnocchi with Burst Tomatoes and Cashew Pesto
Ingredients
- 2/3 cup cashews
- Extra-virgin olive oil cooking spray or olive oil for drizzling
- 2 pints cherry or grape tomatoes or 1 quart mini Roma tomatoes
- 4 garlic cloves
- 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
If not using a high-speed blender, soak cashews in hot water for 30 minutes and drain.
Preheat oven to 400°F if using oven instead of air-fryer.
If using pasta, cook according to package directions until al dente.
Spray tomatoes and garlic with oil and air-fry at 400°F for 5 minutes or roast for 15 minutes until tomatoes burst.
Spray frozen gnocchi with cooking spray and air-fry at 400°F for 7 minutes or roast for 12 minutes until golden brown, tossing halfway.
Remove the skin from the garlic.
Transfer cashews, basil, peeled garlic, 1/3 cup olive oil, lemon juice, and vegan parmesan to a blender, add 2 tablespoons water, and blend until smooth, adding more oil or water as needed and seasoning with salt and pepper.
Optionally, combine pesto and tomatoes in a saucepan and cook over medium-low heat until warmed through.
Serve the gnocchi with the tomatoes and pesto.
Notes
For best results, use a high-speed blender for smooth pesto or soak cashews if needed.
