Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sun-dried tomato pesto
  • 1 16-ounce package gnocchi
  • 1 tsp corn starch
  • 3/4 cup + 2 tsp plain, unsweetened non-dairy milk (separated)
  • 1 tbsp vegan butter
  • 2 tbsp olive oil
  • 3 cloves garlic (diced)
  • salt & pepper (to taste)
  • fresh basil, vegan parmesan (for topping (optional))

Instruction

  • Prepare Sun-Dried Tomato Pesto according to recipe. Set aside.
  • Bring a large pot of water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
  • While water is coming to a boil, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Saute until butter is melted and garlic is fragrant. 
  • Combine corn starch and 2 tsp. of milk in a small bowl and whisk until smooth.
  • Add remaining almond milk, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
  • Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed. 
  • Serve with fresh basil and vegan parmesan on top.