Creamy pesto gnocchi
Ingredients
- ¼ cup pine nuts, or cashews
- 2 cups fresh packed basil
- 3 cloves garlic
- 3 tbsp lemon juice
- ¼ cup nutritional yeast
- ½ tsp salt
- 6 tablespoons olive oil
- 1 pound uncooked gnocchi
- 1 can coconut milk
- ¼ cup white wine
- 3 cups spinach
- Vegan Parmesan
Steps
- Place ingredients from pine nuts to salt in the blender and blend until finely chopped.
- With the food processor running, slowly drizzle in the olive oil and blend until smooth.
- In the wok add ½ cup pesto, coconut milk and wine and stir.
- When the sauce starts to simmer, mix in the gnocchi.
- Bring to a boil then lower to a simmer and cook for 5 minutes, stirring occasionally.
- Add salt and pepper to taste and stir in the spinach. Cook until spinach has wilted.