Golden, crispy gnocchi meets a vibrant, creamy basil pesto in this flavor-packed recipe that’s as satisfying as it is fresh.
Let’s cook before we dig in!
Ingredients:
The crispy gnocchi:
- 450g gnocchi
- 2 tbsp olive oil
- Flaky salt, to taste
Pesto sauce:
- 15g basil
- 1 garlic clove
- Juice of ½ lemon
- 2 tbsp nutritional yeast
- 30ml olive oil
- Salt, to taste
The salad:
- 180g grilled artichokes, quartered
- 150g olives, chopped
- 150g sundried tomatoes, roughly chopped
- 150g roasted veggies (optional)
- ½ red onion, very thinly sliced
- 1 tbsp avocado oil mayo
- Salt & freshly cracked black pepper
- 1 tbsp toasted pine nuts
Instructions:
- Preheat oven to 200°C. Cook gnocchi per instructions, drain, coat in olive oil & salt.
- Flatten gnocchi on a lined tray, drizzle with more olive oil & roast 20-30 mins till crispy.
- Blend pesto ingredients; set aside.
- In a large bowl, toss cooled gnocchi with salad ingredients and avocado oil mayo. Add spoonfuls of pesto and season to taste.
- Optional: Top with toasted pine nuts and fresh basil.
- Enjoy!
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