Recipe: ‘Creamy’ Gnocchi with Walnut Pesto

From goodhousekeeping.com

Ingredients

FOR THE PESTO

• 30 g 

  basil, stalks and leaves, plus extra to garnish 

• 50 g 

  walnuts

• 1 

  garlic clove, crushed 

• 1 tbsp. 

  nutritional yeast flakes, we used Marigold Engevita

• Finely grated zest and juice 1/2 lemon 

• 50 ml 

  olive oil

FOR THE SAUCE

• 3 tbsp. 

  cornflour

• 500 ml 

  oat milk alternative

• 3 tbsp. 

  nutritional yeast flakes 

TO FINISH

• 800 g 

  chilled gnocchi

• Nutritional yeast, optional, to sprinkle 

• Directions

  • 1. Step 1For the pesto, in the small bowl of a food processor whizz the basil, walnuts, garlic, nutritional yeast, lemon zest and juice and some seasoning until finely chopped. With the motor running, gradually add the olive oil, followed by 25ml cold water. Check seasoning and set aside. 
    2. Step 2For the sauce, measure the cornflour into a small pan and gradually whisk in the oat milk alterative. Cook over medium-high heat, whisking constantly, until bubbling and thickened. Remove from the heat and whisk in the nutritional yeast and plenty of seasoning. 
    3. Step 3Meanwhile, bring a large pan of salted water to the boil. Add the gnocchi and cook according to pack instructions. Drain.
    4. Step 4Return the gnocchi to the empty pan and scrape in the sauce. Gently mix to combine then divide between 4 bowls. Dollop on the pesto and sprinkle over some extra nutritional yeast, if using, and freshly ground black pepper. Garnish with extra basil and serve.
    5. https://www.goodhousekeeping.com/uk/food/recipes/a46857068/creamy-gnocchi-walnut-pesto/