The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast Vegetable Gnocchi with Sundried Tomato & Walnut Pesto
A bowlful of flavourful comfort. You'll roast seasonal courgette and gooey aubergines till perfection, then stir through pillowy potato gnocchi. Sundried tomato paste and tangy balsamic vinegar add delicious flavour. Finish with a vibrant homemade walnut pesto, drizzled on top.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 140g sweetcorn (sweetcorn, water, salt)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 garlic clove
- 20g walnuts (Nuts)
- 1 handful of fresh basil
- 1 unwaxed lemon
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 courgette
- 1 aubergine
Nutritional Information
Calories: 593
Protein: 13g
Carbs: 66g
Fat: 31g
Ingredients
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 garlic clove
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 20g walnuts (use half) (Nuts)
- 1 courgette (use half)
- 1 aubergine (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon (use half)
- 1 handful of fresh basil (use half)
Nutritional Information
Calories: 599
Protein: 13g
Carbs: 67g
Fat: 31g
Roast Vegetable Gnocchi with Sundried Tomato & Walnut Pesto
A bowlful of flavourful comfort. You'll roast seasonal courgette and gooey aubergines till perfection, then stir through pillowy potato gnocchi. Sundried tomato paste and tangy balsamic vinegar add delicious flavour. Finish with a vibrant homemade walnut pesto, drizzled on top.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium non-stick frying pan, a small bowl & a measuring jug
Roast the veg
- Dice the aubergine and courgette into 1cm chunks
- Place onto the lined baking tray, sprinkle over half the nutritional yeast and toss with 1 tbsp oil. Season with a pinch of salt and pepper
- Roast for 15-20 mins, turning once, until soft and golden
Char the sweetcorn
- Meanwhile, heat the medium non-stick frying pan with 2 tsp oil on high heat. Once hot, add the sweetcorn and cook for 3-4 mins
- Add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt and pepper
Make the pesto
- Finely chop the walnuts. Pick the basil leaves from the stalks then finely chop half, then roughly tear the remaining. Finely chop or crush the garlic
- To the small bowl, add the walnuts, finely chopped basil, half the garlic and the remaining nutritional yeast. Stir in 1 tbsp oil, the juice from half the lemon and 1 tbsp water (1/2 tbsp for 1 person). Season to taste with salt and pepper
Finish the gnocchi
- Add the sundried tomato paste and remaining garlic to the gnocchi. Fry for 1 min
- Add 100ml water (50ml for 1 person) and the roasted veg. Simmer for 2-3 mins, until the sauce thickens and coats the veg
- Stir in the torn basil leaves
Plate up
- Share the gnocchi between bowls. Drizzle over the walnut pesto. Garnish with the remaining lemon, cut into wedges
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