Roasted Gnocchi with Burst Tomatoes and Cashew Pesto
Ingredients
- 2/3 cup cashews
- Extra-virgin olive oil cooking spray or drizzle of olive oil
- 2 pints 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
If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes then drain and set aside
Preheat the oven to 400ºF if you do not own an air-fryer
If you are using pasta, cook it according to the directions on the packet 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, if using, with cooking spray and cook in the air-fryer at 400ºF 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, 1/3 cup olive oil, vegan parmesan or nutritional yeast, and lemon juice to a blender with 2 tablespoons water and blend on high until smooth, adding more olive oil or water as needed and seasoning with salt and pepper
Optional: Transfer the pesto and tomatoes to a small saucepan and cook over medium-low heat until warmed through and mixed
Serve the gnocchi with the tomatoes and pesto
Notes
This recipe serves 4 people
