Vegan sheet pan 20-Minute Pesto-Gnocchi with Burst Tomatoes is quick, easy and cheap to make. Use an air-fryer or oven. No saucepan required.
8-ingredients, kid-friendly, and just 20-minutes to make, this delicious dinner is perfect for weeknights.
The cashew pesto is versatile. Keep the recipe in your arsenal for roasted or raw veggies, potatoes, and pasta.
- Cherry or grape tomatoes
- Extra-virgin olive oil
- Frozen gnocchi
- Lemon juice
- Vegan parmesan or nutritional yeast
- Salt and freshly ground black pepper to taste
See recipe card for quantities.
For making 20-Minute Pesto-Gnocchi with Burst Tomatoes:
Drizzle the tomatoes and unpeeled garlic with olive oil, or spray with cooking oil.
You can roast the gnocchi in an air-fryer or oven. It's much quicker in an air-fryer, but both will work.
Drizzle the frozen gnocchi with olive oil, or spray with cooking oil.
Roast the gnocchi until crispy and golden brown.
For the pesto:
Make the cashew pesto using the roasted garlic. Squeeze the garlic from their skins, and discard of the skins.
Add more olive oil or water as desired when blending the pesto.
Note: If you are not using a high-speed blender, soak the cashews in boiled water for 30 minutes before making the pesto. This way, the pesto will be smooth and creamy.
- Cashews - instead of cashews, you can use almonds, walnuts or pine nuts for making the pesto
- Tomatoes - use mini Roma tomatoes if you prefer
- Gnocchi - the gnocchi can be replaced with a pasta of your choice
- Vegan parmesan - nutritional yeast can be substituted for the vegan parmesan for adding B12
See this Green Pea & Avocado Pesto on my website!
This recipe does not require a high-speed blender. A regular blender will work just as well. However, I highly recommend owning a high-speed blender. It comes in very handy for blending nuts and other hard foods. It's worth every penny.
Refrigerate any remaining pesto in an air-tight container for up to 2 days.
💡 Top tip
Regardless of which type of blender you are using, soaking nuts or seeds for pesto beforehand makes for a creamier pesto. To cut down on prep time, plan ahead and soak from the night before.
Pesto is typically made with nuts or seeds, which add variable amounts of protein. This pesto recipe is made with cashews, but they can be substituted for walnuts, almonds, or pine nuts.
Of all the nuts, per calorie, almonds are highest in protein. Pistachios are second, and cashews third. Hazelnuts, walnuts, and Brazil nuts are next on the list.
Peanuts have more protein than almonds, per calorie, but they are technically legumes.
👩🏽🍳 Made this recipe?
Share your creation with me on Instagram. It makes my day to see you recreate my recipes.Print