Vegan Pesto Gnocchi

Servings: 4

Ingredients:

  • 1 package potato gnocchi (500g)

  • 1 head broccoli

  • 4 tbsp vegan pesto

  • 1 tbsp olive oil

  • 2 big handfuls greens (spinach or kale)

  • 8 strips vegan bacon

  • Top with: nutritional yeast (1 tbsp / serving)

Vegan Pesto:

  • 2 tbsp crushed walnuts

  • 2 tbsp pine nuts

  • 1 cup fresh basil

  • 1 cup spinach

  • 1 tbsp garlic (or 2 cloves)

  • Juice from 1 lemon

  • 1 tbsp olive oil

  • 1 tsp salt

Directions:

  • Throw all ingredients for your Vegan Pesto into a food processor or high powered blender and blend. Scrape it into a small dish with a spatula and set aside

  • Turn your stove to medium heat and put olive oil in a large frying pan

  • Cut your tofu bacon into small pieces and add them to the pan, mixing them every minute or so

  • Chop your broccoli into tiny pieces and add to the pan with the tofu bacon and minced garlic, continuing to stir. Feel free to add any other veggies you have or want to use up here

  • While the broccoli and bacon are cooking, fill a medium pot with water and bring to a boil, adding a pinch of sea salt

  • Add your gnocchi to the boiling water, following the instructions on the package (these will likely say to boil for 2-3 minutes)

  • Remove the gnocchi from the water, drain it, and toss immediately into the pan with the broccoli and tofu bacon

  • Throw in your spinach or kale and homemade pesto, and cook for another two minutes so that everything is evenly coated

  • Remove from heat and serve in bowls, sprinkling nutritional yeast on top for some extra crunch and flavour

Nutritional Info:

  • Protein: 19g

  • Fat: 17g

  • Carbs: 57g

  • Fibre: 6g

  • Cals: 449

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Vegan Cheese & Broccoli Baked Pasta

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Creamy Mushroom Gnocchi