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Roasted gnocchi with vegan almond pesto in bowl.
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5 from 1 vote

Roasted gnocchi with vegan almond pesto

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.
Prep Time8 mins
Cook Time15 mins
Total Time23 mins
Course: Entree
Cuisine: Italian, Vegan
Keyword: dairy free, dinner, lunch
Servings: 2 people
Calories: 323kcal
Author: Cadry Nelson


  • 8 ounce package gnocchi
  • 1 teaspoon + 1 Tablespoon extra virgin olive oil Plus more, if desired
  • 1 ½ cups loosely packed basil leaves
  • ½ cup loosely packed cilantro rough stems removed
  • 1-2 cloves garlic depending on your preferences & clove size, minced
  • 1 Tablespoon freshly-squeezed lemon juice
  • ¼ cup roasted almonds
  • 1 teaspoon white miso paste
  • ¼ teaspoon salt or to taste


  • Preheat oven to 400 degrees. Boil gnocchi according to package directions and drain in a colander. Move the gnocchi to a clean kitchen towel to further dry. (Overly wet gnocchi won't roast as well.)
  • Add drained, cooked gnocchi to a parchment paper-covered baking sheet. Toss gnocchi in 1 teaspoon extra virgin olive oil and spread evenly across the baking sheet.
  • Roast in oven for 10 minutes, stopping once to flip the gnocchi for even roasting. (Only flip the gnocchi once one side is brown.) Remove from oven and set aside.
  • In a food processor combine the basil, cilantro, garlic, lemon juice, 1 Tablespoon extra virgin olive oil, roasted almonds, miso paste, and salt. Be careful about adding too much salt if you’re using salted almonds since miso is salty as well. Process until it is fully combined and like a paste. Stop occasionally to scrape down the sides.
  • If you'd like a smoother or saucier pesto, add extra virgin olive oil a Tablespoon at a time, until it reaches your desired consistency.
  • In a large bowl combine the roasted gnocchi with pesto and serve immediately.


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.


Calories: 323kcal | Carbohydrates: 46g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 199mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1220IU | Vitamin C: 7.7mg | Calcium: 102mg | Iron: 5.3mg