You'd never guess this vegan gnocchi dish, with basil vinaigrette and roasted artichoke, comes together in under 30 minutes!

March 2, 2021 Updated May 15, 2021 Jump to Recipe
You'd never guess this vegan gnocchi dish, with basil vinaigrette and roasted artichoke, comes together in under 30 minutes!
Basil is a flavor I could enjoy everyday and never get sick of.
Remember how much—and how frequently—I’ve said I love pesto?
This basil vinaigrette technically isn’t pesto. But it’s a fun, lighter spin on that classic Italian sauce.
You may not believe me when I tell you that this classy vinaigrette comes together in approximately 45 seconds.
Yeah.
And you further may not believe me when I tell you that this fancy sounding, looking, and—if I may say so—tasting, meal comes together is no more than 20 minutes.
That’s right. 20 minutes.
It’s hard to find a meal with a nuanced flavor profile that comes together that quickly. But my Vegan Gnocchi with Basil Vinaigrette and Artichoke is proof that, though rare, it is possible.
The key to getting such layered flavors here is the combo of the basil, tomato and grilled artichoke. The sweetness of the basil and tomato is both cut and complemented by the savory, slightly smoky grilled artichoke. (I prefer the jarred grilled artichoke at Trader Joe’s.)
You could definitely make this dish with pasta instead of gnocchi. But there’s something about that gnocchi texture that just puts the vinaigrette/tomato/grilled artichoke combo over the top.
Oh, and did I mention this meal is vegan, vegetarian, and gluten-free?
Yep, just use my favorite vegan and gluten-free gnocchi—which you can find here on Amazon [aff. link].
Make this dish vegetarian by sprinkling a little freshly grated or ground Parmesan over the top of each serving, or keep it vegan by sprinkling a little nutritional yeast over each serving [aff. link].
Or just serve unadorned. I do that too.
And don’t forget to use a really nice olive oil for the vinaigrette. For me, that means using PJ KABOS olive oil [aff. link], straight from the olive vineyards of the Panagiotopoulou Family in Greece. I’ve mentioned before that I could drink this stuff.
And it’s still true.
Make my Vegan Gnocchi with Basil Vinaigrette and Artichoke, and enjoy some fresh, spring flavors on a busy weeknight, or a relaxing weekend.
I’ve already made it twice this week…! 😄♥️😋
This Post Has 4 Comments
You’re talking my kinda language with this recipe, Shannon! I love pesto, and I love gnocchi…so the combination is making me quite hungry (and it’s only 7am here)! And this recipe is ready in 20 minutes!? Count me in! I’m intrigued by the basil vinaigrette. It sounds delicious…and an easy way to bring a bunch of flavor to a recipe, too. Yum!
Thanks David! The basil vinaigrette is my new favorite dressing! Definitely a pesto feel to it, but much lighter. It’d be great on a salad too. Haha oh I agree, nothing is as exciting–especially on a weeknight– as a meal that is quick and delicious!
I normally go with some cheesy, buttery, rich gnocchi, but this lighter indeed looks and sounds utterly delicious! With the addition of grilled artichokes and pine nuts, that’s a wonderful meal.
Thanks so much Ben! It’s amazing how versatile gnocchi is, isn’t it? Always makes any sauce feel more decadent. 😋