Mmm, gnocchi ... who doesn't love a big bowl of fluffy little potato dumplings covered in pesto? Not many people, that's for sure. You can make your own gnocchi at home or take a shortcut and buy your own from the store. We won't tell anyone, though!

Pesto Gnocchi with Olives and Sun-Dried Tomatoes [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste






  • 1 package of gnocchi (or make your own!)
  • 3 cups of loosely packed basil
  • 2 cups of loosely packed spinach
  • 2 large cloves of garlic, minced
  • 1 teaspoon of lemon juice
  • 1/3 cup of extra virgin olive oil (for pesto)
  • 2 tablespoons of pine nuts
  • Sea salt and pepper
  • 1/2 cup of chopped sun-dried tomatoes
  • 1/3 cup of pitted black olives


  1. Cook gnocchi according to package directions. Set aside.
  2. Add the basil, spinach, garlic, lemon juice, pine nuts, sea salt, and pepper to a blender and blend on low. Slowly pour in the olive oil until desired consistency is reached. You may not need all of the oil.
  3. Mix the pesto sauce, sun-dried tomatoes, and olives in with the gnocchi.

Nutritional Information

Total Calories: 2670 | Total Carbs: 208g | Total Fat: 180g | Total Protein: 36g | Total Sodium: 6743g | Total Sugar: 11g Calculation not including salt and pepper to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...