Tricolor gnocchi with basil cashew pesto

Three-coloured, star-shaped gnocchi with fresh basil pesto: spectacular and quick at once. We blend the pesto from cashews and nutritional yeast, so it stays creamy even without cheese or dairy.

Serves 3  |  Preparation time: approx. 20 minutes

Ingredients

• 1 pack (500 g) ALL IN Tricolor little star gnocchi
• 150 g cherry tomatoes, halved
• 1 handful of rocket
• 1 tbsp toasted cashews for serving
• 1 tsp olive oil for frying the tomatoes

For the pesto

• 1 large bunch of fresh basil (approx. 40 g leaves)
• 60 g cashews, lightly toasted in a dry frying pan
• 1 small clove of garlic
• 80 ml olive oil
• 2 tbsp nutritional yeast flakes
• 1 tbsp lemon juice
• salt to taste
• 3–4 tbsp cold water

Method

1. Make the pesto: blend the basil, cashews, garlic, nutritional yeast flakes, lemon juice and salt until smooth, gradually drizzling in the olive oil and cold water.
2. Bring plenty of salted water to the boil and cook the gnocchi in it for 5–6 minutes, until they rise to the surface. Drain, but set aside 2–3 tablespoons of the cooking water.
3. In a large frying pan, fry the cherry tomatoes in the olive oil for 2–3 minutes, until the skins split.
4. Add the gnocchi, the pesto and a little cooking water, and toss for a minute so that the sauce coats the stars.
5. Serve with rocket and toasted cashews.

Tip: Leftover pesto can be stored in the fridge for two to three days in a closed jar, covered with olive oil.

We used: ALL IN Tricolor little star gnocchi

Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: contains cashews; the gnocchi contains gluten-free oat flour.