PESTO GNOCCHI
This easy pesto gnocchi recipe is the perfect dinner for busy weeknights. It comes together in only 15 minutes and it's packed with Italian flavors!
Provided by Sina
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Heat some olive oil in a large pan over medium heat. Add the gnocchi and cook for 10 minutes. Stir every few minutes.
- Roughly chop the artichoke hearts and the sun-dried tomatoes. Cut the cherry tomatoes into halves.
- Place everything in a large bowl and stir carefully.
Nutrition Facts : Calories 447 kcal, Carbohydrate 59 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 1003 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
VEGAN GNOCCHI WITH SPINACH PESTO RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Scrub and wash the potatoes thoroughly, dry, and place on a parchment-lined baking sheet. Prick the potatoes all over with a fork and bake for about 1 hour, or until the potatoes are tender when pricked with a fork.
- Remove from the oven and cool slightly until you can handle them. Peel off the skins.
- Grate the potatoes with a cheese grater or put them through a ricer . Remove any tough pieces.
- Put the potatoes on a large, clean board and form them into a nest shape. Sprinkle the top with the flour and salt and pour the olive oil in the center.
- Mix the olive oil into the potatoes and flour using a fork or your hands. Knead the dough for a few minutes or until it comes together to form a soft dough. All of the ingredients should be incorporated, but do not over-knead or the potatoes will become tough.
- Cut off a piece of the dough and roll it into a long log.
- Cut the log into 3/4-inch pieces.
- Roll each piece across a gnocchi board or across the tines of a fork. You can also skip this step, but it helps hold the sauce on the gnocchi.
- Bring a large pot of water to a boil and add salt. Add in about a cup of the gnocchi and cook just until they float to the surface. Using a slotted spoon, lift the gnocchi from the water and place on a parchment-lined baking sheet. Repeat until you have cooked all of the gnocchi.
- Gather the ingredients.
- Add the spinach, basil, garlic, nutritional yeast, and salt to a food processor. Slowly drizzle in the olive oil as its blending. Blend until the sauce is finely chopped and mostly smooth.
- Toss the gnocchi with the pesto and serve with a sprinkle of vegan Parmesan if you wish.
Nutrition Facts : Calories 511 kcal, Carbohydrate 97 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 1 g, Sodium 917 mg, Sugar 3 g, Fat 8 g, ServingSize 45 pieces (3-4 servings), UnsaturatedFat 0 g
VEGAN GNOCCHI WITH PESTO, SPINACH, AND CANNELLINI BEANS
Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!
Provided by Connie Fabian Byrnes
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
- Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
- Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 41.3 g, Cholesterol 17 mg, Fat 35.6 g, Fiber 6.4 g, Protein 10 g, SaturatedFat 9.2 g, Sodium 804.9 mg, Sugar 1 g
SKILLET GNOCCHI WITH SPINACH & WHITE BEANS
This is my version of a recipe I found on EatingWell and tweaked to our liking. We like ours very thick. See options for a slightly saucier version see *optional version* it adds a 1/2 cup of water and changes how the onion is cooked.
Provided by Debbwl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl and keep warm.
- Add the remaining oil and onion the pan and cook over medium heat for about 7 to 10 minutes, till soft and lightly caramelized. Stir in garlic and cook 1 to 2 minutes.
- Add the spinach, tomatoes, beans, pepper to the onions and garlic and cook for 1 to 2 minutes. Stir in gnocchi and sprinkle with mozzarella and Parmesan. Cover just till cheese melts about 1 minute.
- *optional version* Add reaming oil and onion to the pan and cook, stirring, over medium heat for 2 minutes. Stir in garlic and 1/2 cup water. Cover and cook until the onion is soft about 4 minutes.
GNOCCHI WITH WHITE BEANS
Here's one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it's also good with crumbled Italian chicken sausage if you need to please meat lovers. -Julianne Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through., Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 789mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 13g protein.
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO
Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
- When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
- Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
- Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.
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