Vegan Gnocchi Salad with Broccoli Pesto
This gnocchi salad is a real summer dream for us: tomatoes and corn taste best now, and broccoli is finally back in season in June. You might recognize this salad, as we showed you last year on Instagram. As we still think about it a lot, and it's perfect for summer, we're now posting the recipe here on the blog. The salad is ready in 30 minutes and tastes fresh, is filling and is not a classic salad as you know it.
Depending on how much time you have, you can adapt the recipe to suit your needs. If you want to make your own pasta again, you can, of course, also prepare the gnocchi yourself. You can also use a ready-made vegan pesto if you're short on time. No problem at all! What we wouldn't do without, however, is the fresh vegan quark as a base for your salad and the roasted tomatoes and corn on the cob, which provide the hearty flavor! We used almonds for the crunch, but pine nuts or hazelnuts would also work well.
If you want to take the salad to a lake or park, layer it in jars or leak-proof containers. Don't forget the forks, and off you go.
Vegan Gnocchi Salad with Broccoli Pesto
Ingredients
For the broccoli pesto:
- 50 g (1.33 oz) almonds
- 100 g (3.5 oz) broccoli
- 10 g (0.33 oz) basil
- 100 ml (0.5 cup) neutral vegetable oil
- 3-4 tbsp nutritional yeast
- 1 tsp chili flakes
- fresh lemon juice
- salt
- pepper
For the gnocchi salad:
- 400 g (14 oz) vegan gnocchi
- 1 red onion
- 1 clove of garlic
- 2 corn cobs (pre-cooked)
- 250 g (8.75 oz) cherry tomatoes
- 50 g (1.75 oz) almonds
- 200 g (7 oz) vegan quark
- 1 lemon (zest)
- vegetable oil for frying
- salt
- pepper
Instructions
Toast the almonds for the pesto and the salad in a pan without oil. For the broccoli pesto, blend 50 g (1.75 oz) of the roasted almonds, broccoli, basil, vegetable oil, nutritional yeast, chili flakes, lemon juice, salt and pepper in a blender to make pesto. Season to taste and set aside.
Peel and slice the onion and garlic. Cut the corn kernels from the cob.
Heat the oil in a pan and fry the tomatoes whole and the corn for approx. 5 minutes until both are well browned. Then add the onion and garlic and fry for 3–4 minutes. Season with salt and pepper and remove from the pan.
Prepare the gnocchi according to the packet instructions and then mix with the vegan pesto in a bowl. Season to taste again.
Spread the vegan quark on a large plate and sprinkle with salt, pepper and lemon zest. Add the gnocchi mixture and the vegetables from the pan, then top with toasted almonds.
