I remember the first time I stumbled upon this recipe for Vegan Basil Gnocchi Delight. It was a busy weekday, and I had little time to make dinner, let alone something impressive. I wanted something comforting, yet I didn’t want to spend hours in the kitchen. That’s when I decided to give this dish a try. I had all the ingredients on hand, and the recipe seemed quick and easy. The idea of creamy gnocchi with the flavor of basil and sun-dried tomatoes was too good to pass up.
The Magic of Simple Ingredients
As I started cooking, I was amazed by how these simple ingredients came together to create something truly delightful. First, I whipped up the vegan cream using almond milk, olive oil, and arrowroot powder. The combination was so smooth and rich; I couldn’t believe how easy it was. While the gnocchi boiled, I sautéed the garlic and sun-dried tomatoes, their aroma filling the kitchen. Adding the white beans gave the dish a hearty feel, perfect for a comforting meal. Everything smelled so good already!
Bringing It All Together
When the time came to combine the sauce and gnocchi, I felt a wave of excitement. The basil pesto, mixed with the creamy sauce, created a vibrant and delicious coating for the gnocchi. The dish looked so colorful with the soft gnocchi, red sun-dried tomatoes, and the bright green pesto. I gave it a taste, and it was even better than I imagined. The flavors of basil and garlic with the creamy sauce worked perfectly, and the gnocchi had the ideal texture—soft but not mushy.
A New Weeknight Staple
From that day on, Vegan Basil Gnocchi Delight became one of my favorite go-to meals. It’s so quick and easy to make, yet it feels special and indulgent. Whether I’m serving it to friends or enjoying it on my own after a long day, this dish never disappoints. I love adding a sprinkle of red pepper flakes or some fresh parsley for extra flair. Every bite takes me back to that first night when I discovered that healthy, plant-based meals can be incredibly delicious and satisfying.
Table of Contents
Chef’s Notes-Vegan Basil Gnocchi Delight
- Opt for high-quality sun-dried tomatoes packed in oil for a richer flavor. Also, make your own dairy-free pesto or choose a fresh one to elevate the dish.
- Cook the gnocchi until they just float to the surface, around 2-3 minutes. Overcooking will make them mushy. Aim for soft yet slightly firm.
- If you want a thicker sauce, add more arrowroot powder or cook the sauce a little longer to thicken it. Conversely, if the sauce is too thick, thin it out with extra almond milk or vegetable broth.
- Add a sprinkle of red pepper flakes or fresh parsley for both color and a hint of spice, and drizzle a bit of olive oil on top for extra richness.
- You can prepare the sauce and gnocchi ahead of time, keeping them separate. When you’re ready to serve, reheat and combine them to ensure the gnocchi doesn’t get too soft.
Vegan Basil Gnocchi Delight
Dive into a world of flavor with this Vegan Basil Gnocchi Delight! In just 15 minutes, you’ll have a comforting dish of pillowy gnocchi enveloped in a creamy basil and sun-dried tomato sauce. This recipe is perfect for those busy weeknights when you crave something delicious yet simple. With the rich taste of sun-dried tomatoes and the aromatic hint of basil, this dish will have you coming back for seconds. It’s a delightful fusion of textures and flavors that even the most discerning palate will appreciate. Get ready to impress your taste buds!
4
5
minutes15
minutes450
kcal20
minutesKeep the screen of your device on
Ingredients
3/4 cup almond milk unsweetened
2 tablespoons cold-pressed olive oil
1 teaspoon arrowroot powder
1 pound plant-based gnocchi
2 cloves garlic minced
1/4 cup sun-dried tomatoes in oil, finely chopped
1 can white beans (15 oz), rinsed and drained
1/4 cup dairy-free basil pesto
sea salt to taste
Directions
- Preparing Vegan Cream – In a blender, combine almond milk, olive oil, and arrowroot powder. Blend until smooth and creamy, about 1 minute.
- Cooking Gnocchi – Fill a pot with water and bring to a rolling boil. Add a generous pinch of salt and drop in the gnocchi. Cook until they float to the surface, approximately 2-3 minutes. Drain and set aside.
- Sautéing Ingredients – In a large skillet over medium heat, add sun-dried tomatoes with their oil and minced garlic. Sauté for about 2 minutes until fragrant. Stir in the drained white beans and cook for another 2-3 minutes until well combined.
- Combining Sauce and Gnocchi – Lower the heat and pour in the prepared vegan cream and basil pesto into the skillet. Stir to combine thoroughly before adding the cooked gnocchi. Mix until the gnocchi is evenly coated with the sauce.
- Final Touches – Serve immediately with optional garnishes like chopped parsley or red pepper flakes for added flavor.
Equipment
- blender
- pot
- Skillet
Notes
- For a successful dish, ensure your gnocchi is cooked just right—soft but not mushy. Pair this dish with a crisp green salad or roasted vegetables for a complete meal. Feel free to add some toasted pine nuts or nutritional yeast for extra flavor and texture!
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 350mg
- Potassium: 400mg
- Carbohydrates: 60g
- Fiber: 8g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 200IU
- Vitamin C: 6mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Vegan Basil Gnocchi Delight
Can I use store-bought gnocchi?
Yes, store-bought vegan gnocchi works perfectly. Just ensure it’s plant-based and doesn’t contain eggs or dairy.
Can I freeze this dish?
You can freeze the sauce separately, but the gnocchi may become mushy after thawing, so it’s best to cook fresh gnocchi when ready to serve.
What can I use instead of white beans?
Chickpeas or lentils can be great substitutes, providing a similar texture and protein content.
Can I make this dish gluten-free?
Yes! Simply swap out regular gnocchi for a gluten-free version.
Is there a way to make this dish nut-free?
Absolutely! You can replace almond milk with oat milk and use a nut-free vegan pesto to accommodate nut allergies.
