Sun-Dried Tomato Gnocchi Pesto Recipe – Vegan & Gluten-Free

Last Updated on 4 months by Neha Deshmukh

Sun-Dried Tomato Gnocchi Pesto Recipe – Vegan & Gluten-Free

Hey everyone! I’m so excited to share this vibrant, flavour-packed Sun-Dried Tomato Gnocchi Pesto with you. It’s one of those recipes that just feels good to make – quick, easy, and totally satisfying. I first whipped this up on a weeknight when I was craving something comforting but didn’t want to spend hours in the kitchen. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average pesto. We’re taking things up a notch with the intense flavour of sun-dried tomatoes and pairing it with tender cauliflower gnocchi. It’s a beautiful blend of textures and tastes, and the best part? It’s completely vegan and gluten-free! Plus, it comes together in under 20 minutes – perfect for busy weeknights or when you’re just craving something delicious.

Ingredients

Here’s what you’ll need to create this magic:

• Romaine Hearts Lettuce leaves
• Sun-dried tomatoes
• Pine nuts
• Garlic
• Olive oil
• Tahini sauce or miso paste
• Vegan parmesan
• Salt
• Pepper
• Cauliflower gnocchi
• Green peas
• Edamame
• Cilantro or parsley

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish:

• Cauliflower Gnocchi: This is a game-changer! It adds a lovely texture and keeps the dish light. You can usually find it in the frozen section of most supermarkets.
• Tahini/Miso Paste: I love using tahini for a nutty, creamy base, but miso paste adds a wonderful umami depth. Feel free to experiment with both!
• Sun-Dried Tomatoes: These are key to that intense flavour. I prefer oil-packed sun-dried tomatoes, but dry-packed work too – just rehydrate them in hot water for about 10 minutes before using.
• Pine Nuts: Don’t skip toasting these! It brings out their natural sweetness and adds a lovely smoky flavour. I usually toast them in a dry pan over medium heat for 3-5 minutes, watching carefully so they don’t burn.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to grill those romaine lettuce leaves and garlic cloves. This adds a lovely char and depth of flavour to the pesto.
2. Next, lightly toast your pine nuts in a pan until golden and fragrant. Keep a close eye on them – they burn easily!
3. Now for the pesto! Combine the grilled lettuce, sun-dried tomatoes, toasted pine nuts, garlic, vegan parmesan, tahini (or miso), a pinch of red pepper flakes, salt, and pepper in a food processor.
4. Drizzle in some olive oil and blend until everything is beautifully combined and creamy. Add more olive oil if needed to reach your desired consistency.
5. While the pesto is blending, get your gnocchi going. Boil the cauliflower gnocchi in salted water for just 2-3 minutes, until they float to the surface. Drain and pat them dry.
6. Heat a little olive oil in a pan and pan-fry the cooked gnocchi until they’re golden brown and slightly crispy. This adds a fantastic texture!
7. In the same pan, sauté the green peas and edamame in olive oil until tender-crisp. Add about ½ cup of the pesto sauce and mix well.
8. Finally, toss the fried gnocchi into the pesto-veggie mixture and cook for another 2 minutes, allowing the flavours to meld.
9. Garnish with fresh cilantro and serve immediately!

Expert Tips

• Don’t overcook the gnocchi! They should be slightly firm to the bite.
• Taste the pesto as you go and adjust the seasoning to your liking.
• If your pesto is too thick, add a little more olive oil or water.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan: It already is! But feel free to experiment with different vegan parmesan brands.
• Gluten-Free: Naturally gluten-free with the cauliflower gnocchi.
• Spice Level: Add more red pepper flakes for a fiery kick. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: During Navratri, this could be a lovely light meal, skipping the gnocchi and serving the pesto with a side of sabudana papdi.

Serving Suggestions

This Sun-Dried Tomato Gnocchi Pesto is delicious on its own, but it’s even better with a side of warm garlic bread. A simple green salad also complements it beautifully.

Storage Instructions

Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in ice cube trays for longer storage. The cooked gnocchi is best enjoyed immediately, but leftovers can be reheated in a pan with a little olive oil.

FAQs

1. What is the best way to toast pine nuts without burning them?

Low and slow is the key! Use a dry pan over medium heat and stir frequently. They burn quickly, so keep a close eye on them.

2. Can I make the pesto ahead of time? How long will it keep?

Absolutely! You can make the pesto up to 3 days in advance and store it in an airtight container in the refrigerator.

3. What can I substitute for cauliflower gnocchi if I can’t find it?

Regular potato gnocchi works well, or even pasta like penne or fusilli.

4. Is tahini paste different from sesame paste, and can they be used interchangeably?

They are very similar! Tahini is made from ground sesame seeds and is commonly used in Middle Eastern cuisine. Sesame paste is a broader term, but in most cases, they can be used interchangeably.

5. Can I use fresh tomatoes instead of sun-dried tomatoes? What adjustments should I make?

You can, but the flavour will be different. Use about 1 cup of chopped fresh tomatoes and roast them in the oven for about 30 minutes to concentrate their flavour.

6. How can I adjust the pesto’s consistency?

If it’s too thick, add more olive oil or a tablespoon of water at a time. If it’s too thin, add a little more vegan parmesan or pine nuts.