Warmer weather is the perfect excuse to bring fresh basil into the kitchen, and this homemade pesto gnocchi is a delicious way to do it. Packed with plush gnocchi, bright basil, garlic, and olive oil, this meatless recipe is full of flavor and plant-based protein.

One of the things I love most about this dish is how fun it is to make. Food brings people together, so turn it into an experience—invite your friends or family to cook and enjoy it with you! Gnocchi is surprisingly simple to make from scratch, and this version keeps things easy and satisfying.

For a boost of fiber and flavor, I like to serve it with sautéed mushrooms. You can also blend a handful of spinach right into the dough for a sneaky veggie upgrade!

High protein, vegan gnocchi that tantalizes the palette with the flavors of Italy.

Ingredients:

Gnocchi (makes 8 servings)

1 (14 oz) block firm or extra-firm tofu (pressed to remove excess moisture)
1/2 cup bread flour (plus more as needed for dusting)
1 egg or egg substitute
1/4 cup cottage cheese
1/4 tsp salt
Optional add-ins:

Black pepper, garlic powder, or Italian seasoning for flavor
1/2 cup blended spinach (for extra veggies & color)

Basil Almond Pesto Ingredients (makes 8 servings)

4 cups fresh basil leaves (packed)
2/3 cup almonds (lightly toasted for best flavor)
2/3 cup olive oil
4 tablespoons grated Parmesan cheese
1–2 cloves garlic
2 cup spinach (optional, for volume and added nutrients)
Juice of 1 lemon (optional, for brightness)
Salt & black pepper to taste

Instructions

In a food processor or bowl, combine pressed tofu, cottage cheese, egg, garlic, and salt. Blend until mostly smooth.
Transfer to a bowl and mix in the flour a bit at a time, starting with 1 cup. Stir until a dough forms — soft but not too sticky.
If needed, add more flour 1 tbsp at a time until the dough is workable. Avoid overworking the dough to keep gnocchi light.
Flour your surface. Divide dough into 4 sections and roll each into a log about ¾" thick.
Cut into 1" pieces.
Let gnocchi rest while you prepare the pesto.
In a food processor, combine basil, spinach, almonds, garlic, and a pinch of salt and pepper. Pulse until finely chopped.
With the motor running, slowly drizzle in olive oil until smooth. Add water as needed to loosen the consistency. (You may use a blender if you don’t have a food processor)
Taste and adjust salt, pepper, or oil.
Bring a large pot of salted water to a boil. Drop in gnocchi in batches.
Once they float to the top (about 1–2 minutes), cook for another 30 seconds and remove with a slotted spoon.
Toss warm gnocchi with pesto and serve!

With protein from tofu, satisfying starch from the gnocchi, veggies blended into the pesto, creamy dairy from parmesan and cottage cheese, and healthy fats from olive oil and almonds, this meal is well-balanced and incredibly satiating, guaranteed to keep you full and energized for hours. To make this recipe gluten-free or dairy-free, simply swap the bread flour for a 1:1 gluten-free flour blend and use dairy-free alternatives like vegan cottage cheese and plant-based parmesan.