Discover two cozy ways to make gnocchi with sun-dried tomato pesto and arugula at home. The first is a slow, homemade version perfect for weekends, while the second is a quick and easy option for busy weeknights.
Soft, pillowy gnocchi coated in a rich cashew and tomato pesto sauce makes for the ultimate comfort food. Whether you make it from scratch or keep it simple, both versions are dairy free and plant based. Looking for something effortless? Skip ahead to the Quick and Easy Version, or scroll down to make everything from scratch.
How to Make Homemade Gnocchi with Sun-Dried Tomato Pesto.
Description
This version of gnocchi with sun-dried tomato pesto is all about slowing down and enjoying the process. You’ll make the gnocchi from scratch with fluffy potatoes, blend your own sun dried tomato pesto, and finish it in a creamy cashew sauce with peppery arugula and toasted pine nuts.
Ingredients
For the Gnocchi Dough
• 2 large russet potatoes (about 1 lb)
• 1 cup all purpose flour, plus extra for dusting
• 1 tsp sea salt
• 1-2 tbsp olive oil
For the Sun-Dried Tomato Pesto
• 1 cup sun-dried tomatoes
• ½ cup roasted red peppers
• ¼ cup toasted pine nuts
• 2 cloves garlic
• ¼ cup olive oil
• 1 tbsp tomato paste
• 1 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
For the Cashew Cream
• ½ cup raw cashews
• 1 cup water
• 1 tbsp nutritional yeast
• Pinch of salt
To Finish
• 1 cup fresh arugula
• 1 tbsp toasted pine nuts
• Fresh basil for garnish
• 1 tsp flaky sea salt
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Instructions
Make the Gnocchi
Boil potatoes until tender. Peel while warm and mash or rice until fluffy. Add flour, salt, and olive oil. Gently mix into a soft dough. Roll into ropes on a floured surface and cut into small pieces. Boil in salted water until the gnocchi float. Drain and transfer to a skillet with 1 tbsp of warmed olive oil. Sauté lightly in olive oil for golden, crisp edges (about 2-3 minutes).
Make the Pesto
Blend all pesto ingredients in a high-speed blender until smooth, adding extra oil or lemon juice if needed.
Make the Cashew Cream
If using a high speed blender (like a Vitamix), skip soaking the cashews. Otherwise, soak cashews in hot water for 20 to 30 minutes, then drain. Blend cashews with water, nutritional yeast, and salt until silky.
Assemble
Warm the pesto in a skillet and stir in the cashew cream. Add the gnocchi and toss until coated. Fold in arugula and top with toasted pine nuts and fresh basil. Gently toss until every piece is coated, and you’ll have a restaurant-quality plate of gnocchi with sun-dried tomato pesto ready to serve.
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Italian Extra Virgin Olive Oil
Kitchen Tools I Used
The right tools make homemade gnocchi a breeze. Here are a few kitchen favorites from my own collection:
Quick and Easy Gnocchi with Tomato Pesto and Arugula
Description
This weeknight version is just as comforting but much faster. It uses store bought gnocchi, creamy cashew milk, and a jar of Whole Foods Market Vegan Tomato Pesto.
Planning a cozy date night? Try the Homemade Version with your partner, rolling the dough together is half the fun.
Ingredients
• 1 package potato gnocchi (shelf stable or refrigerated)
• 1 jar Whole Foods Market Vegan Tomato Pesto
• ½ cup unsweetened cashew milk
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 cup arugula
• 1 tbsp toasted pine nuts
• Fresh basil for garnish
• Sea salt and pepper to taste
Instructions
Boil the gnocchi until they float, then drain and sauté in olive oil until lightly crisp.
In a separate skillet, warm the tomato pesto and stir in cashew milk and nutritional yeast.
Toss the gnocchi in the sauce and lightly toast the pine nuts in a separate pan.
Fold in the arugula. Garnish with fresh basil, toasted pine nuts, and flaky sea salt. Grind black pepper to taste.
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• Potato gnocchi
• Whole Foods Market Vegan Tomato Pesto
• Organic Cashew Milk
• Italian Extra Virgin Olive Oil
• Organic Nutritional Yeast
• Organic Arugula
• Organic Pine Nuts
• Fresh Basil
• Flaky Sea Salt
Pro Tip
Pro Tip: Sautéing your gnocchi after boiling is the secret to the best gnocchi with sun-dried tomato pesto. It creates a golden crust that holds onto the creamy sauce perfectly.
Cozy Notes
Both versions deliver rich, creamy, dairy free comfort with fresh arugula and flavorful pesto. The homemade recipe is perfect for weekends when you want to cook slow, while the quick version brings that same comfort to any night of the week.
If you try it, tell me which version stole your heart. The slow-and-cozy or the quick-and-creamy. Either way, enjoy every bite!
🥣 Keep Exploring
Looking for more plant-based comfort food inspiration? Explore our Meals page for nourishing, easy-to-make dishes that make weeknight cooking simple and satisfying.
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