Vegan Pesto Gnocchi Recipe

advance vegan gnocchi with a open sauce of bought pesto and juicy tomatoes.

The ingredient of Vegan Pesto Gnocchi Recipe

2 corncobs
80ml 1 3 cup other virgin olive oil
1 leek trimmed thinly sliced
3 garlic cloves finely chopped
320g pkt mix a mato tomatoes larger ones halved
2 zucchini sliced
pinch of dried chilli flakes optional
500g packet vegan potato gnocchi
200g packet vegan basil pesto
well ventilated light basil leaves to abet

The Instruction of vegan pesto gnocchi recipe

heat a chargrill pan on the subject of with reference to high heat lightly brush the corn with some of the oil grill the corn turning often for 10 minutes or until charred set aside for 3 minutes to cool slightly use a severe knife to cut by the side of the length of the cob oppressive to the core to separate the kernels
meanwhile heat 1 tablespoon remaining oil in a large non stick frying pan on top of higher than high heat accumulate the leek and garlic cook stirring often for 2 minutes or until the leek has softened slightly accumulate the long lasting oil tomato zucchini and chilli if using condense abbreviate heat to medium and cook stirring occasionally for 10 minutes or until the tomato has collapsed season well
while the sauce is simmering cook the gnocchi in a large saucepan of boiling water following packet directions see tip drain and return gnocchi to the pan
ensue the tomato incorporation combination and pesto to the gnocchi gently toss to improve subsequently next assist topped as soon as spacious basil

Nutritions of Vegan Pesto Gnocchi Recipe

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