This Creamy Pesto Gnocchi is a comforting and savory dinner idea you can whip up in just 20 minutes. Made with fresh vegan pesto, coconut milk, and storebought gnocchi, this meal saves you time and effort without sacrificing flavor! Coconut milk, white wine, and homemade pesto come together in one pot to make the creamy gnocchi sauce. It’s finished with a handful of fresh spinach for extra nutrients to beautiful layers of green throughout. The flavors are so herby and elegant, you’ll feel like you’re dining at a fancy restaurant. If you’re a big fan of creamy and comforting vegan pasta dinners, then make sure you try my Tuscan Vegan Gnocchi and Creamy Vegan Sausage Pasta as well!
Is pesto vegan?
A traditional pesto recipe blends fresh basil, garlic, pine nuts, oil, and parmesan cheese together, meaning it isn’t vegan friendly. Thankfully, you can swap the dairy for nutritional yeast to create a vegan pesto recipe! My homemade basil pesto is made without any dairy and with pine nuts or cashews. It’s my favorite sauce to use on pizza, sandwiches, cold or hot pasta dishes, with roasted veggies and salads, and so much more! The pesto elevates the creamy sauce for the gnocchi in this recipe, giving it a beautiful green color and taking every bite to new heights.
How to make vegan pesto gnocchi
Find the complete recipe with measurements below. Make the pesto and set it aside while you prepare the creamy sauce and gnocchi. Add the basil pesto, coconut milk, and wine to a pot. Stir gently over medium heat and when it begins to simmer, add in the gnocchi. The sauce will thicken and the gnocchi will cook and soak in the flavor. To finish, stir in the spinach. Serve the pesto gnocchi with some vegan parmesan cheese and cracked pepper and enjoy!
Tips and substitutions
Add veggies – Like sun dried tomatoes, halved cherry tomatoes, mushrooms, or more leafy greens.Add vegan protein – Tempeh or tofu bacon pieces and vegan chicken will make each serving extra filling.Gluten free? Simply swap the gnocchi for a gluten free brand.Coconut milk – If you don’t have coconut milk at home, almond milk or cashew milk would also make the sauce really creamy.Don’t overcook the gnocchi – It cooks much quicker than regular pasta. Test it out and take some bites as you go to make sure the gnocchi is tender and not mushy.Don’t have gnocchi? Replace it with any short pasta noodle you like or make homemade gnocchi instead.
Storing
The leftovers will keep for about 2 or 3 days in a sealed container in the refrigerator. They freeze nicely as well. Reheat the leftover gnocchi in the microwave or in a pot on the stove. Add a little water as needed to thin the sauce.
More creamy vegan pasta dinners
Pumpkin Pasta BakeCreamy Vegan CarbonaraButternut Squash Mac and CheeseVegan Mushroom Stroganoff
