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
- 2–3 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
