Kale and Pesto Gnocchi – This Vegan Girl

Looking for a fun and exciting way to add greens to your diet? This vegan kale pesto with soft, fluffy gnocchi is the perfect meal for you! This meal has it all! The deep, earthy flavor of Tuscan kale, the creaminess of walnuts and cashews, the tang of lemon juice and basil combine to create a creamy, vibrantly colored and richly flavored pesto. High in protein, this dairy-free pesto is easy to make and ideal for a quick weeknight dinner.

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VEGAN ROGUILLE AND WALNUT PESTO (OIL-FREE)

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TOFU GNOCCHIS

Why you will love this Kale and Pesto Gnocchi recipe:

Full of nutrition: These creamy pesto gnocchi are made with healthy ingredients. Packed with vitamins A, C, and K, kale is a superfood and a healthy addition to your meal. Nuts also add healthy fats and omegas, making this gnocchi a great addition to your diet!

Dairy-free: This pesto is 100% dairy-free! Instead of parmesan, we use nutritional yeast which has the same cheese flavor and is packed with vitamin B12 and protein!

Vibrant Flavors: These kale pesto gnocchi are full of delicious flavors that dance on your palate. Trust me, every bite of this creamy kale pesto gnocchi is like a warm hug to your taste buds. A perfect crowd pleaser!

Customizable: You can customize this recipe according to your taste preferences. And the most exciting part? You can use pesto versatile beyond gnocchi: spread it on toast, toss it with pasta, drizzle it over roasted vegetables, or pair it with a salad. You can also serve this kale pesto as a side with your favorite protein.

Easy preparation: From mixing pesto to cooking gnocchi, what’s not to love about this simple kale pesto? No preheating, no cooking and minimal cleanup. Simply blend the sauce in a blender, boil the gnocchi, and a comforting vegan dinner is ready for a busy weeknight.

How to Make Kale and Pesto Gnocchi

Preparing the kale

First, remove the stems from your kale. Wash your kale well to make sure it is clean and ready to toss.

remove stems from kale

Mix the ingredients

Add the kale to a blender or food processor with the rest of your ingredients (garlic, walnuts, cashews, lemon juice, olive oil, basil, and nutritional yeast). Pulse until everything is incorporated, scraping down the sides as necessary.

how to make kale pesto

Adjust consistency and flavor.

Add more olive oil or water if necessary to loosen it up and season to taste with salt and pepper. Taste your pesto and adjust the taste to your preferences.

kale pesto

Cooking gnocchi

Cook your gnocchi according to package directions until tender. Drain the cooked gnocchi, reserving a little pasta water.

Mix kale pesto and serve

Toss your gnocchi in a pan with a little pesto and the reserved pasta water.

Mix kale pesto and gnocchi

Serve and enjoy!

serving kale and pesto gnocchi

Recipe Tips for Kale and Pesto Gnocchi

  • For a protein boost: Add kale pesto to my tofu gnocchi for a protein-rich and flavorful meal.
  • Can I do this without oil? Yes you can! Replace the oil with water or plant-based milk in this kale pesto.
  • Substitute walnuts and cashews: Feel free to experiment with nuts like pine nuts, almonds, or even hemp seeds to customize the texture and flavor of your pesto.
  • Can I make kale pesto in advance? Yes you can! Prepare the kale pesto in advance and store it in an airtight container in the refrigerator for up to 10 days.
  • Make it gluten free: Opt for gluten-free gnocchi to make this dish suitable for people sensitive to gluten.
  • For a delicious touch: Use leftover kale pesto for sandwiches, soups or a dip.

More Vegan Recipes You’ll Love

RAINBOW COLLARD WRAPS WITH TAHINI GINGER DRESSING

BUFFALO TOFU WRAP

CRISPY OVEN TACOS

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Kale and Pesto Gnocchi

Kale and Pesto Gnocchi

Looking for a fun and exciting way to add greens to your diet? This vegan kale pesto with soft, fluffy gnocchi is the perfect meal for you! This meal has it all! The deep, earthy flavor of Tuscan kale, the creaminess of walnuts and cashews, the tang of lemon juice and basil combine to create a creamy, vibrantly colored and richly flavored pesto. High in protein, this dairy-free pesto is easy to make and ideal for a quick weeknight dinner.

Preparation time 7 minutes

Cooking time 8 minutes

Total time 15 minutes

Course Lunch, Main course, Side dish

Servings 4

Calories 443.7 kilocalories

  • 6 cups Tuscan kale or kale
  • 1 Clove garlic
  • cup nut
  • cup cashew nuts
  • Juice of 1-1.5 lemons to taste
  • cup olive oil
  • 1 large bunch of basil
  • cup nutritional yeast
  • Salt and pepper to taste
  • 300 g Gnocchi
  • First, remove the stems from your kale.

  • Wash your kale well, then add it to a blender or food processor with the rest of your ingredients.

  • Pulse until everything is incorporated, scraping down the sides as necessary.

  • Add more olive oil or water if necessary to loosen it up and season to taste with salt and pepper.

  • Cook your gnocchi according to package directions.

  • Toss your gnocchi in a pan with a little pesto and the reserved pasta water, and enjoy!

Portion: 1gCalories: 443.7kilocaloriesCarbohydrates: 37gProtein: 13gFat: 29.4gSaturated fat: 4.1gPolyunsaturated fats: 7.07gMonounsaturated fat: 4:52 p.m.gSodium: 435.4mgPotassium: 418mgFiber: 4.3gSugar: 2.8gVitamin A: 154.47UIVitamin C: 57.16mgCalcium: 114.3mgIron: 2.7mg

Keyword Basil and Kale Pesto Gnocchi, Creamy Kale Pesto Gnocchi, Easy Kale Pesto, Easy Vegan Recipe, Kale Pesto Gnocchi, Quick Pesto Gnocchi

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