gnocchi with pesto, roasted tomatoes, and vegan sausage

Step 1

First, preheat oven to 425F. Drizzle some olive oil in the bottom of an 8x8 baking dish. Arrange the sausages and cherry tomatoes in the dish, drizzle with a bit more oil, add in the smashed garlic cloves, and sprinkle with garlic salt. Roast in preheated oven for 30 minutes.

Step 2

While the sausages and tomatoes cook, prepare the pesto.

Step 3

In a food processor, combine the basil leaves, pecans, garlic cloves, nutritional yeast, salt, and some of the olive oil. Pulse, adding more olive oil as needed, until you have a smooth sauce and everything is finely processed. Set aside for now.

Step 4

When the sausages and tomatoes are ready, remove from the oven and set aside. Now you can cook the gnocchi.

Step 5

Bring a large pot of water to a boil, and salt the water.

Step 6

Add in the two packages of gnocchi, and cook according to package directions. Usually, when the gnocchi float to the surface, they are ready.

Step 7

Remove the gnocchi from the water and toss with some of your pesto for desired sauciness (you will have some leftover). Divide between 4 bowls and serve with the roasted tomatoes and Italian sausage. Enjoy!