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homemade Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe photo

Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe

A creamy, quick one-skillet vegan gnocchi with lentils, broccoli rabe and pesto for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings

Equipment

  • Large Skillet
  • Spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • 2 teaspoons olive oil
  • 1 medium shallot chopped
  • 2 cloves garlic minced
  • 1 tablespoon nutritional yeast
  • 3/4 teaspoon fennel seeds
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 cup cooked lentils I used canned brown lentils
  • 1/2 bunch broccoli rabe chopped (about 225 grams)
  • sea salt and ground black pepper to taste
  • 500 grams vegan potato gnocchi 1 500-gram package (see notes)
  • 1 1/2 cups vegetable stock plus extra if needed
  • 1 cup unsweetened rich non-dairy milk such as soy or cashew
  • 1/2 cup frozen peas
  • 1/2 cup vegan pesto
  • 2 teaspoons lemon juice
  • fresh basil chopped, for garnish
  • vegan parmesan for serving

Instructions
 

  • Heat a large skillet over medium heat and add the olive oil.
  • Add the chopped shallot and sauté until soft, about 5 minutes.
  • Add the minced garlic, nutritional yeast, fennel seeds, smoked paprika, dried oregano, and red pepper flakes; cook, stirring, until fragrant, about 1 minute.
  • Stir in the cooked lentils and chopped broccoli rabe; season with salt and pepper.
  • Add the gnocchi, vegetable stock and non-dairy milk to the skillet and stir to combine, submerging gnocchi and vegetables as much as possible; add more stock if needed.
  • Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes, stirring occasionally, until gnocchi are tender.
  • Stir in the frozen peas and vegan pesto and simmer until peas are bright and tender, about 2 minutes.
  • Remove from heat, stir in the lemon juice, and adjust seasoning with salt, pepper, or more lemon as desired.
  • Serve hot topped with chopped fresh basil and vegan parmesan.

Notes

  • Sprinkle with vegan parmesan before serving for extra flavor.
  • Homemade pesto can be used and frozen for future meals.
  • Store-bought pesto brands like Gotham Greens or Sunflower Kitchen work well.