Creamy Tomato Pesto Gnocchi

Creamy Sicilian Pesto Gnocchi

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4


  • 1/2 cup sliced almonds
  • 1 garlic clove
  • 1/2 teaspoon red pepper flakes
  • 1 pint grape tomatoes
  • 1 cup basil leaves
  • 1/2 cup grated Parmesan
  • 3/4 cup almond milk
  • 1 1/2 tablespoon butter
  • 1 1/2 tablespoon flour
  • kosher salt
  • 1 lb gnocchi or pasta of your choice


  1. Toast almonds in 400ยบ F oven until just browned. Cook the pasta or gnocchi according to package directions.

  2. In a food processor, add the toasted almonds, garlic and pepper flakes. Pulse until coarsely ground. Add the tomatoes, basil and 3/4 teaspoon salt. Pulse until chunky.

  3. In a small sauce pan, melt the butter over medium heat. Add the flour and stir together. Cook for 1 minute to release the flour taste, then slowly add in the milk. Let cook for 5 minutes over medium heat and slightly bubbling to thicken a bit. Add in the Parmesan and stir to combine. Let simmer for 10-15 minutes until well thickened.

  4. Pour in the contents of the food processor and cook for 5 minutes. Add in cooked pasta or gnocchi. Serve with extra Parmesan, if desired.