Creamy Garlic Gnocchi With Walnut Pesto

Creamy Garlic Gnocchi With Walnut Pesto

What could be more indulgent than a nutty, creamy pesto for a warming midweek supper? This one's meat-free, while the walnut pesto takes mere seconds to whip up.
Total Time
15 Minutes
For the walnut pesto
1/2 cup of walnuts
1 cup of fresh basil
1/2 cup of olive oil
1/4 cup of nutritional yeast
1 garlic clove
1/2 lemon, squeezed
1 tsp of sea salt
1 tbsp of olive oil
5 fresh sage leaves
4 garlic cloves, minced
250ml of Califia Oat Drink
1 tbsp of cornflour (optional)
1 tsp of sea salt
Cracked black pepper
300g of gnocchi
Step 1

To make the walnut pesto, blitz all the ingredients in a food processor until it's formed a paste.

Step 2

Add the olive oil to a deep frying pan and bring to a medium heat, add the sage leaves and fry until crisp, then add the minced garlic cloves and fry for a further 1-2 minutes.

Step 3

Add the Califia Oat Drink, cornflour, sea salt and black pepper and whisk together (you can add a pinch of smoked paprika too if you want).

Step 4

Bring a pot of salted water to boil then add the gnocchi and simmer until cooked (it usually takes 3-7 minutes if fresh).

Step 5

Add the drained gnocchi (save a splash of pasta water) to the pan with the creamy sauce and stir together.

Step 6

Taste test adding a little more salt and pepper if needed and serve up with the walnut pesto.

Recipe courtesy of Califia Farms

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