Instant Gnocchi

This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab a jar of free-from pesto (Sacla, Aldi, Meridian, Asda Free-From, Tesco Free-From, Providence Deli… find in supermarkets, health food shops and online) and you’re good to go!

Preparation time

5 min

Cook time

5 min

Total time

10 min






  • 500g vegan gnocchi (most of the fresh gnocchi contain milk but many of the dried ones are vegan eg De Cecco, Asda, Il Pastaio. Found in supermarkets, health food shops and online).
  • Oil for frying
  • 150g (approx) mushroom, sliced
  • 1 clove garlic (use pre-chopped if short of time)
  • Large handful cherry tomatoes, halved
  • Handful frozen peas
  • 5 tbsp red or green dairy-free pesto (see recipe description for suggestions)
  • Large handful rocket
  • Handful toasted pine nuts
  • 2 tbsp vegan Parmesan (eg Angel Food or Violife Prosociano)
  • Salt and pepper, to taste


  • Boil the kettle ready for the gnocchi.
  • Lightly fry the mushrooms until soft and golden.
  • Add the garlic and fry for a further minute.
  • Add the cherry tomatoes and cook through for a couple more minutes.
  • Bring the gnocchi and the frozen peas to the boil and then simmer for a couple of minutes until the gnocchi bubble up to the surface.
  • Drain the gnocchi/peas and stir through the pesto.
  • Mix in the the vegetables and top with rocket, pine nuts and vegan Parmesan.

Optional extras / notes

  • Other suggestions: watercress, wilted spinach (cook with the gnocchi), mixed seeds, olives, toasted walnuts, pasta sauce, olive tapenade, nutritional yeast, tinned tomatoes, sundried tomatoes, artichokes, red or yellow peppers (lightly fried), capers.