The Best Creamy Vegan Pesto Gnocchi is the ultimate comfort food that’s easy to make and irresistibly creamy without any dairy. This recipe combines pillowy gnocchi with a vibrant, homemade vegan pesto sauce that clings beautifully to every bite. Texture is a dream—soft gnocchi with a rich, slightly nutty sauce that feels indulgent yet wholesome. It’s a perfect quick meal for busy nights or weekend treat time. Pair it with my Creamy Millionaire Gnocchi Recipe Ready in 30 Minutes for a double dose of cozy gnocchi goodness.
Why You'll Love The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal
Enjoy The Best Creamy Vegan Pesto Gnocchi, a quick, easy, and comforting homemade meal perfect for weeknights. Rich, dairy-free, and packed with flavor!
- Creamy dairy-free pesto sauce made from wholesome ingredients.
- Quick and easy to prepare with pantry staples and fresh herbs.
- Perfectly soft gnocchi that soaks up every bite of flavorful sauce.
- Family-friendly and beginner-proof for stress-free cooking.
Ingredients for The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal
Cashews: Use raw cashews soaked or boiled to soften, can substitute with blanched almonds for a different nutty flavor.Gnocchi: Store-bought potato gnocchi works well; check to ensure it's vegan or make your own.
- Cashews: Use raw cashews soaked or boiled to soften, can substitute with blanched almonds for a different nutty flavor.
- Gnocchi: Store-bought potato gnocchi works well; check to ensure it's vegan or make your own.
Ingredient Note: Full measurements for The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal are listed in the printable recipe card below.
How to Make The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal
Step 1 — Prep & Preheat
Prepare the Vegan Pesto Sauce: In a food processor, combine basil leaves, soaked cashews, garlic, nutritional yeast, pine nuts, lemon juice, olive oil, garlic powder, salt, and pepper. Pulse until finely blended. Slowly add almond milk while pulsing until smooth and creamy. Adjust seasoning as needed.
Step 2 — Cook and Build Flavor
Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package or recipe instructions (usually about 2-3 minutes or until they float). Drain and set aside.
Step 3 — Finish, Taste, and Adjust
Combine Gnocchi and Sauce: In a large skillet over medium heat, gently warm the vegan pesto sauce. Add cooked gnocchi and toss to coat evenly. Cook for 2-3 minutes to let flavors meld and sauce thicken slightly.
Expert Tips for The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal
- Soak cashews overnight or boil them for 10 minutes for extra creamy pesto.
- Use fresh basil for the best flavor; frozen basil loses vibrancy.
- If gnocchi stick, toss with a bit of olive oil before adding sauce.
The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal
Enjoy The Best Creamy Vegan Pesto Gnocchi, a quick, easy, and comforting homemade meal perfect for weeknights. Rich, dairy-free, and packed with flavor!
Ingredients
Main Ingredients
- 1 lb store-bought or homemade potato gnocchi (vegan)
- 2 cups fresh basil leaves, packed
- 1/3 cup raw cashews (soaked for 2 hours or boiled for 10 mins)
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup pine nuts or walnuts
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and black pepper to taste
Seasonings & Flavor Boosters
- 1/4 tsp red pepper flakes (optional for a touch of heat)
- 1/2 tsp garlic powder
Optional Toppings
- Fresh basil leaves
- Toasted pine nuts or walnuts
- Vegan Parmesan (store-bought or homemade)
- Cherry tomatoes, halved
Instructions
How to Make The Best Creamy Vegan Pesto Gnocchi
- Prepare the Vegan Pesto Sauce: In a food processor, combine basil leaves, soaked cashews, garlic, nutritional yeast, pine nuts, lemon juice, olive oil, garlic powder, salt, and pepper. Pulse until finely blended. Slowly add almond milk while pulsing until smooth and creamy. Adjust seasoning as needed.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package or recipe instructions (usually about 2-3 minutes or until they float). Drain and set aside.
- Combine Gnocchi and Sauce: In a large skillet over medium heat, gently warm the vegan pesto sauce. Add cooked gnocchi and toss to coat evenly. Cook for 2-3 minutes to let flavors meld and sauce thicken slightly.
- Serve and Garnish: Divide into bowls. Top with optional toasted pine nuts, fresh basil, vegan Parmesan, and cherry tomatoes if desired. Serve immediately and enjoy!
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
The Best Creamy Vegan Pesto Gnocchi – Easy & Delicious Homemade Meal FAQs
Yes, you can prepare the pesto sauce and cook gnocchi in advance. Store separately in airtight containers and combine just before reheating for the best texture.
Blanched almonds or sunflower seeds can replace cashews if you have nut allergies or want a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing as gnocchi can become mushy.
Overcooking gnocchi or storing them with sauce for too long can make them soggy. Cook just until they float and toss with sauce gently. Serve fresh for best texture.
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