Vegan Gnocchi With Arugula Pesto

Short Description

Vegan Gnocchi with Arugula Pesto is a fresh and vibrant plant-based dish that combines soft, pillowy gnocchi with a peppery and aromatic arugula pesto. This recipe is perfect for a quick yet elegant meal that delivers both flavor and nutrition.

Why You’ll Love This Recipe

  • Plant-Based Delight: Completely vegan, making it suitable for a wide range of dietary needs.
  • Bold, Fresh Flavors: Arugula pesto adds a peppery kick that complements the soft gnocchi perfectly.
  • Quick and Easy: Simple ingredients and a short cooking time make this ideal for busy weeknights.
  • Customizable: Easily adaptable with added vegetables, protein, or spice.
  • Impressive Presentation: A visually appealing and flavorful dish for guests or special meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 250 g mashed potatoes
  • 120 g all-purpose flour
  • 50 g fresh arugula
  • 10 g fresh basil leaves
  • 1 spring onion
  • 1.5 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 can white beans, drained and rinsed
  • 4–5 sun-dried tomatoes, chopped
  • Handful of green peas

Directions

  1. Prepare the Potatoes: Boil or bake the potatoes until soft. Peel and mash thoroughly. Let them cool to room temperature.
  2. Make the Pesto: Blend the arugula, basil, spring onion, lemon juice, and olive oil in a food processor until smooth. Add salt to taste.
  3. Make the Gnocchi Dough: Combine the mashed potatoes and flour in a bowl. Knead gently until a smooth, non-sticky dough forms.
  4. Shape the Gnocchi: Divide the dough into sections, roll into ropes, and cut into small pieces. Optionally, roll each piece along a fork to create ridges.
  5. Cook the Gnocchi: Bring salted water to a boil. Add gnocchi in batches and cook until they float to the top. Remove with a slotted spoon.
  6. Combine and Serve: In a large bowl, toss the gnocchi with arugula pesto, white beans, sun-dried tomatoes, and green peas. Serve warm.

Servings and Timing

  • Servings: 2
  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Total Time: 45 minutes

Variations

  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
  • Nut-Free Pesto: Omit nuts entirely or substitute with sunflower seeds.
  • Added Protein: Include grilled tofu or tempeh for extra protein.
  • Roasted Veggies: Add roasted zucchini, cherry tomatoes, or mushrooms for depth.
  • Spicy Version: Mix chili flakes or a dash of hot sauce into the pesto.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Uncooked gnocchi can be frozen on a baking sheet, then transferred to a freezer-safe bag for up to 1 month. Cook from frozen.
  • Reheating: Reheat cooked gnocchi in a pan over medium heat with a splash of water or oil until warmed through.

FAQs

Can I use store-bought gnocchi?

Yes, store-bought gnocchi is a convenient alternative. Check the label to ensure it’s vegan.

Is it okay to make the gnocchi dough in advance?

Yes, the dough can be refrigerated for up to 24 hours before shaping and cooking.

Can I freeze the gnocchi?

Yes, freeze them raw on a baking sheet, then store in a freezer bag. Cook directly from frozen.

What can I substitute for white beans?

Chickpeas or lentils can be used in place of white beans.

How can I make the pesto creamier?

Add a tablespoon of nutritional yeast or a splash of unsweetened plant-based milk.

Can I use a different green instead of arugula?

Yes, spinach or kale make good alternatives to arugula.

Do I have to create ridges on the gnocchi?

No, it’s optional. Ridges help the sauce cling better, but plain pieces work fine.

Can I bake gnocchi instead of boiling them?

Gnocchi should be boiled first. However, after boiling, you can pan-fry or bake them for a crispier texture.

How do I keep the gnocchi from sticking?

Dust them lightly with flour and make sure they’re not touching while resting before boiling.

What kind of potatoes should I use?

Starchy potatoes like Russet or Yukon Gold work best for soft, fluffy gnocchi.

Conclusion

Vegan Gnocchi with Arugula Pesto is a flavorful, satisfying meal that’s as nutritious as it is beautiful. Its simple preparation and fresh ingredients make it an excellent choice for both everyday dinners and special occasions. This dish is proof that plant-based eating can be both elegant and accessible.

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Vegan Gnocchi With Arugula Pesto

Vegan Gnocchi With Arugula Pesto

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  • Author: Sarra
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Boiling, Sautéing
  • Cuisine: Italian-inspired
  • Diet: Vegan

Description

Vegan Gnocchi with Arugula Pesto is a quick, bold-flavored meal featuring pillowy gnocchi tossed in a peppery, dairy-free pesto made with fresh arugula, garlic, lemon, and nuts. It’s the perfect weeknight dinner that’s vibrant, healthy, and ready in under 30 minutes. Keywords: vegan gnocchi, arugula pesto, dairy-free pesto, quick vegan dinner, plant-based pasta.


Ingredients

Units Scale
  • 1 package (16 oz) vegan gnocchi
  • 1 tablespoon olive oil
  • Optional: cherry tomatoes or sautéed mushrooms for topping
  • Arugula Pesto:
  • 2 cups fresh arugula, packed
  • 1/4 cup walnuts or pine nuts
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/3 cup olive oil
  • 23 tablespoons water (to thin if needed)

Instructions

  • Bring a pot of salted water to a boil. Cook gnocchi according to package directions, then drain.
  • While gnocchi cooks, add arugula, nuts, garlic, nutritional yeast, lemon juice, and salt to a food processor. Pulse to combine.
  • With the processor running, slowly drizzle in olive oil until smooth. Add water to thin to desired consistency.
  • In a skillet over medium heat, add olive oil and sauté cooked gnocchi for 2–3 minutes until lightly golden.
  • Toss gnocchi with arugula pesto. Top with cherry tomatoes, sautéed mushrooms, or extra arugula if desired.
  • Serve warm with a sprinkle of nutritional yeast or vegan parmesan.

Notes

  • Substitute spinach or basil for arugula if you prefer a milder pesto.
  • Store leftover pesto in the fridge for up to 5 days or freeze in portions.
  • Add white beans or tofu for protein boost.

Nutrition

  • Calories: 360
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 20g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

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