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Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe

5 from 18 reader reviews
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 -4
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Ingredients

  • 2 teaspoons olive oil
  • 1 medium shallot, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon nutritional yeast
  • ¾ teaspoon fennel seeds
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 cup cooked lentils (I used canned brown lentils)
  • ½ bunch broccoli rabe, chopped (225 grams)
  • sea salt and ground black pepper, to taste
  • 1 500-gram package vegan potato gnocchi (see notes)
  • 1 ½ cups vegetable stock, plus extra
  • 1 cup unsweetened rich non-dairy milk such as soy or cashew
  • ½ cup frozen peas
  • ½ cup vegan pesto
  • 2 teaspoons lemon juice
  • chopped fresh basil for garnish
  • vegan "parmesan", for serving

Instructions

  • Heat a large skillet over medium heat. Pour in the olive oil and swirl it around. Add the shallots and sauté until soft, about 5 minutes. Add the garlic, nutritional yeast, fennel seeds, smoked paprika, dried oregano, and red pepper flakes. Stir until fragrant, about 1 minute.
  • Add the lentils and broccoli rabe and stir. Season with salt and pepper. Add the gnocchi to the skillet along with the vegetable stock and non-dairy milk. Stir to combine. Submerge the gnocchi and veg in the liquid as best you can, adding more stock if necessary. Bring to a boil and simmer for 5 minutes, stirring here and there.
  • Add the frozen peas and pesto to the skillet and stir to combine. Simmer until peas are tender and bright green, about another 2 minutes. The gnocchi should be tender but not gummy at this point, which is perfect! Stir in the lemon juice. Check the sauce for seasoning and adjust if necessary (more salt, pepper, lemon).
  • Serve the gnocchi skillet hot with chopped fresh basil and vegan parm on top.

Recipe Notes

This creamy vegan gnocchi skillet with pesto cooks up in 30 minutes in one pan on the stovetop. The lush creamy sauce is complimented by spices, vegan pesto, hearty lentils, and veg goodness from peas and broccoli rabe.