Roasting gnocchi gives those pillowy dough balls added bite and chewiness. If you're a texture lover like me, it will become your preferred way of eating it! Toss the roasted gnocchi in a chunky vegan almond pesto for a meal that screams summer.
Variations: This is a chunky, low oil pesto. If you like a thinner pesto, feel free to add extra virgin olive oil with the pesto ingredients, adding one tablespoon at a time until it reaches your preferred viscosity. In lieu of olive oil, water can be used instead.
Feel free to use a different nut or seed instead of almonds. Walnuts, pistachios, or classic pine nuts are all delicious choices. Not a cilantro fan? Substitute more basil for the cilantro instead.
This pesto is also wonderful over roasted broccoli or green beans.
I use Rising Moon Organics gnocchi, which is gluten-free. That means this meal is entirely gluten-free with gluten-free gnocchi.