Gnocchi with leeks tomatoes and walnut pesto

Comforting, healthy and delicious…

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute meal

Serves | 2

Prep | 5 mins

Cook | 10 mins


2tbsp olive oil

500g fresh gnocchi

2 leeks, thinly sliced

Juice of 1/2 lemon (retain rest for dressing)

3tbsp vegan cream cheese

2 salad tomatoes, diced

Lots of freshly ground black pepper

Walnut pesto

50g walnuts, rough chopped

15g flat leaf parsley, finely chopped

Zest of 1 lemon

25g vegan Parmesan, grated


Sauté leeks for 10 mins and, while it cooks, make the pesto. Cook the gnocchi 2 mins before the leeks are ready, drain and add to the pan. Add the tomatoes. Stir in the cream cheese. Squeeze over with lemon juice. Portion into serving plates and top with a generous portion of pesto. Absolutely Delicious! Enjoy x

Copyright (c)

Published by misterrands


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