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Pesto-Gnocchi & Burst Tomatoes in a white bowl.

20-Minute Pesto-Gnocchi With Burst Tomatoes


  • Author: Nisha Melvani
  • Total Time: 20 minutes
  • Yield: Serves 4 1x

Description

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.


Ingredients

Units Scale
  • 2/3 cup cashews
  • 2 pints cherry or grape tomatoes (about 1 1/2 pounds)
  • 4 garlic cloves, unpeeled
  • Drizzle of extra-virgin olive oil, plus 1/3 cup for the pesto and more as needed
  • 2 (12-ounce) packets frozen gnocchi or 1 (16-ounce) packet pasta
  • 2 packed cups fresh basil leaves
  • 2 teaspoons fresh lemon juice
  • 1/3 cup vegan parmesan or nutritional yeast
  • Salt and freshly ground black pepper, to taste

Instructions

  • Soak cashews: If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes. Drain and set aside.
  • Preheat the oven to 400ºF if you are not using an air-fryer.
  • Cook pasta, if using: If you are using pasta instead of gnocchi, cook the pasta according to the directions on the packet until al dente.
  • Roast tomatoes and garlic: Spray or drizzle the tomatoes and garlic with olive oil. Air-fry at 400º for about 5 minutes, or roast on a large rimmed baking sheet for 15 minutes, until the tomatoes burst.
  • Roast gnocchi: Spray or drizzle the frozen gnocchi, if using, with olive oil. Roast at 400ºF in the air-fryer for about 7 minutes, or until golden brown, tossing halfway. Or roast on a large rimmed baking sheet at the same time as the tomatoes for about 12 minutes, or until golden brown.
  • Remove the skins from the roasted garlic cloves and discard.
  • Make pesto: Transfer the cashews, basil, garlic, olive oil, parmesan, and lemon juice to a blender. Add 2 tablespoons water. Blend on high until smooth, adding more olive oil or water until the desired consistency. Season with salt and pepper.
  • Optional: Transfer the pesto and tomatoes to a small saucepan and cook over medium-low heat, mixing the tomatoes into the pesto, until warmed through.
  • Serve the gnocchi with the tomatoes and pesto.

 

  • Prep Time: 0 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: roasted gnocchi, cashew pesto, vegan pesto, vegan pasta, burst tomatoes, quick vegan dinner, easy vegan dinner