Vegaaninen gnocchi ja pinaatti-basilikapesto
You may have seen my previous post for 3 ingredient Gnocchi. Well here is one of my favourite ways to serve them, with a homemade spinach and basil pesto, fresh peas, pine nuts and some vegan parmesan. My pesto recipe actually makes a lot more than is needed for this dish, I just find it blends better as a larger amount. If you have a small food processor or blender, feel free to cut down the ingredients, otherwise you can store the leftovers, in an airtight container, in the fridge for about a week.
Vegan Gnocchi with Spinach and Basil Pesto
a portion of homemade vegan gnocchi – see my recipe here
1 dl/ 100 ml sunflower seeds soaked overnight
75 g baby spinach
40 g fresh basil leaves
1 dl olive oil
3 tbsp nutritional yeast
2 tbsp pine nuts, toasted
150 g fresh peas, hulled
extra shredded basil for serving
Drain and rinse the seeds before adding them to a food processor, along with the spinach, basil, oil, nutritional yeast, a good squeeze of lemon juice and some salt and pepper. Blend into a pesto, adding a little extra oil or water if too thick. Taste and give an extra squeeze of lemon or seasoning if necessary.
Cook the gnocchi in salted boiling water for 3 minutes or until they float to the surface of the pan. Drain well and tip into a bowl.
Carefully stir in 2 – 3 tbsps of the pesto and divide into serving dishes.
Serve immediately topped with a sprinkling of the fresh peas, pine nuts, shredded basil and a few shavings of vegan parmesan.