Golden, crispy gnocchi meets a vibrant, creamy basil pesto in this flavor-packed recipe that’s as satisfying as it is fresh. 

Let’s cook before we dig in!

Ingredients:

The crispy gnocchi:

• 450g gnocchi
• 2 tbsp olive oil
• Flaky salt, to taste

Pesto sauce:

•  15g basil
• 1 garlic clove
• Juice of ½ lemon
• 2 tbsp nutritional yeast
• 30ml olive oil
• Salt, to taste

The salad:

• 180g grilled artichokes, quartered
• 150g olives, chopped
• 150g sundried tomatoes, roughly chopped
• 150g roasted veggies (optional)
• ½ red onion, very thinly sliced
• 1 tbsp avocado oil mayo
• Salt & freshly cracked black pepper
• 1 tbsp toasted pine nuts

Instructions:

1. Preheat oven to 200°C. Cook gnocchi per instructions, drain, coat in olive oil & salt.
2. Flatten gnocchi on a lined tray, drizzle with more olive oil & roast 20-30 mins till crispy.
3. Blend pesto ingredients; set aside.
4. In a large bowl, toss cooled gnocchi with salad ingredients and avocado oil mayo. Add spoonfuls of pesto and season to taste.
5. Optional: Top with toasted pine nuts and fresh basil.
6. Enjoy!

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