Basil Pesto Gnocchi with Blistered Cherry Tomatoes
Ingredients
- Gnocchi
Vegan basil pesto
- 1 1/2 cups basil
- 1 cup rocket
- 1/3 cup toasted pine nuts
- 2 cloves garlic
- Juice of one lemon
- 1 cup good quality olive oil
- 2 Tbsp nutritional yeast
- Salt to taste
Roast tomatoes
- 1 cup cherry or rosa tomatoes
- 1 Tbsp olive oil
- 1 tsp chilli flakes
- 1 tsp sriracha sauce
- 1 tsp balsamic vinegar
- Salt and black pepper to season
Preparation
Place all pesto ingredients in a food processor and process until smooth.
Toss the tomatoes, olive oil, chilli flakes, sriracha sauce, balsamic vinegar, salt, and black pepper together in a bowl to coat. Place on a lined baking tray and roast for 20 minutes at 200°C.
Cook the gnocchi according to package instructions, then drain and set aside.
Toss the cooked gnocchi in the pesto carefully.
Top with the roast cherry tomatoes, fresh basil, and roasted pine nuts.
Notes
This dish offers simple comfort, emphasizing the importance of quality carbohydrates for a satisfying meal.
