If you’re craving a comforting and flavorful meal that’s both easy to whip up and entirely vegan, you’re in for a treat. My Creamy Vegan Pesto Gnocchi with Blistered Tomatoes is the perfect dish to satisfy your pasta cravings while keeping things wholesome and plant-powered. Packed with tender gnocchi, vibrant pesto, and sweet blistered tomatoes, this recipe is sure to become a favorite in your kitchen. Let’s dive in and create this delicious, hearty meal together!

Why You’ll Love This Recipe:

Vegan & Dairy-Free: Perfect for those following a plant-based diet without compromising on flavor.
Quick & Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
Flavorful & Fresh: Combines the richness of pesto with the sweetness of blistered tomatoes.
Versatile: Customize with your favorite veggies or protein additions.
Comforting & Satisfying: A hearty meal that’s both nutritious and delicious.

Ingredients:

For the Vegan Pesto:

2 cups fresh basil leaves, packed
1/3 cup pine nuts (or walnuts for a budget-friendly option)
2-3 cloves garlic, roughly chopped
1/2 cup nutritional yeast
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Salt and pepper, to taste

For the Gnocchi:

1 package (16 oz) store-bought gnocchi (ensure it’s vegan-friendly)
2 tablespoons olive oil
Salt, to taste

For the Blistered Tomatoes:

1 pint cherry tomatoes
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish

Optional Add-Ins:

Sautéed spinach or kale
Roasted vegetables like zucchini or bell peppers
Vegan Parmesan for extra cheesiness
Crushed red pepper flakes for a bit of heat

Instructions:

1. Make the Vegan Pesto:

Blend the Ingredients: In a food processor, combine the fresh basil, pine nuts, garlic, and nutritional yeast. Pulse until the mixture is finely chopped.
Add Olive Oil: With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Season: Add lemon juice, salt, and pepper to taste. Give it one final pulse to mix everything together. Set aside.

2. Cook the Gnocchi:

Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually until they float to the surface (about 2-3 minutes).
Drain and Sauté: Drain the gnocchi and return them to the pot. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the gnocchi and sauté until they’re golden and slightly crispy on the edges, about 5-7 minutes. Season with a pinch of salt.

3. Blister the Tomatoes:

Heat the Skillet: In the same skillet, add 2 tablespoons of olive oil over medium-high heat.
Cook the Tomatoes: Add the cherry tomatoes in a single layer. Let them cook undisturbed for about 2 minutes until they start to blister. Stir occasionally, cooking for another 3-4 minutes until the tomatoes are softened and caramelized. Season with salt and pepper to taste.

4. Combine Everything:

Mix in the Pesto: Add the cooked gnocchi to the skillet with the blistered tomatoes. Pour in the vegan pesto and toss everything together until the gnocchi are well-coated with the creamy pesto sauce.
Add Optional Ingredients: If you’re adding any optional veggies or vegan Parmesan, stir them in now to warm through.

5. Serve:

Plate the Dish: Divide the pesto gnocchi and blistered tomatoes among serving plates.
Garnish: Top with fresh basil leaves and a sprinkle of vegan Parmesan or red pepper flakes if desired.
Enjoy: Serve hot and savor every flavorful bite!

Tips for Perfection:

Homemade Pesto: For an extra fresh flavor, try making your own pesto using organic basil and freshly toasted pine nuts.
Crispy Gnocchi: Ensure the gnocchi are dry before sautéing to achieve that perfect crispy texture.
Customize Your Veggies: Feel free to add your favorite vegetables like sautéed mushrooms, roasted bell peppers, or steamed broccoli for added nutrition and variety.
Make Ahead: Prepare the pesto and blistered tomatoes ahead of time and store them in the refrigerator. Reheat gently before combining with the gnocchi.

Storage & Reheating:

Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently reheat the gnocchi in a skillet over medium heat, adding a splash of plant-based milk or vegetable broth to loosen the sauce if needed.

Nutritional Highlights:

High in Protein: Nutritional yeast and pine nuts add a protein boost to the pesto.
Fiber-Rich: Gnocchi and vegetables provide ample fiber for a healthy digestive system.
Healthy Fats: Olive oil and pine nuts offer heart-healthy monounsaturated fats.
Vitamins & Minerals: Packed with vitamins A, C, K, and essential minerals like iron and calcium from the basil and vegetables.

I hope you enjoy making and savoring this Creamy Vegan Pesto Gnocchi with Blistered Tomatoes as much as I do! It’s a delightful, nutritious, and versatile dish that brings together the best of plant-based ingredients for a truly satisfying meal. Feel free to share your own twists and toppings in the comments below—I’d love to hear how you customize this recipe to make it your own. Happy cooking and happy eating!