Quickies: Artichoke Gnocchi

Fridays are my decompression days. This means, I work from home, usually in yoga wear (especially love TanquiliT), and snack on fruit, veggie juice and tea. And Friday nights are movies, take-out or really easy quickies.

Tonight I found a package of gnocchi in the pantry, along with a small can of artichoke hearts. I've seen artichoke pesto at the grocery, which would work perfectly, but it's so easy to whip up, why not give it a try yourself?



Vegan Pesto

1 1/2 cups fresh basil (or 1 1/2 cups canned artichoke hearts)
1/3 cup olive oil
1 cup pine nuts or walnuts (I keep all sorts of raw and toasted nuts around and have even used cashews)
5 cloves garlic
1/3 cup nutritional yeast (this can be found at any health store)
salt and pepper to taste
(if you're making artichoke pesto add juice of 1/2 a lemon)
(You can also add sun dried tomatoes, capers or olives if you want to embellish)

Combine all ingredients in a food processor until nuts are ground. It should still have texture and not be completely smooth.

For your gnocchi, add one package of prepared gnocchi to a large pan of lightly salted water to a raging boil. This only takes about 2 minutes...when the gnocchi floats up to the top they're ready. I transfer the drained pasta to a hot pan with a little olive oil and pan sear until just browned. You could also use a bit of the pesto for the same result. Once the gnocchi is a little browned toss with the pesto.

I placed this next to a yummy pile of sauteed kale, sprinkled with a few sesame seeds. There is plenty of pesto left for bruscchetta tomorrow, and to smear on a tomato and soy bacon sandwich. Delish! TGIF!!