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

MA By: Maria and Alyssa

Author Bio

Maria and Alyssa are two sisters living in NYC and co-founders of Spinach for Breakfast,... Read More

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

2670

2-3

Dairy Free

Vegan

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!

Ingredients You Need for Pesto Gnocchi with Olives and Sun-Dried Tomatoes [Vegan]

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

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

Cook gnocchi according to package directions. Set aside.
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.
Mix the pesto sauce, sun-dried tomatoes, and olives in with the gnocchi.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.