This dish just sort of happened. I wanted gnocchi, but I kind of wanted something Mexican and needed to use up some cooked pinto beans and some cilantro that was threatening to wilt. Voila gnocchi with cilantro pesto.
Prepackaged gnocchi (I'll save homemade gnocchi for anther time)
1TBS olive oil
1/2 cup quick sofrito
1 cup cooked pinto beans
1 cup cooked leafy greens
1 cup canned tomatoes with juice
2 cloves garlic
1/2 green pepper
1 small bunch cilantro
1/4 cup almonds
1/4 cup nutritional yeast
Boil water for gnocchi. Blend together almonds and nutritional yeast and set aside. Blend together sofrito ingredients. Add olive oil and 1/2 cup sofrito to pan and saute a few minutes to soften. Blend together pinto beans, greens (I used kale) and tomatoes. Add blended ingredients to saute pan with sofrito and heat thoroughly. Cook gnocchi and add to sauce pot to coat. Top with almond/nooch topping.
Vegan Travels in Guangxi, China
13 hours ago