Gnocchi Tomato Dish with Vegetarian Parmesan

Duration20 min
Gnocchi Tomato Dish with Vegetarian Parmesan

Gnocchi Tomato

2 cloves of garlic 2 tablespoons virgin olive oil 500 g gnocchi 200 ml water 0.5-1 teaspoon salt 400 g cherry tomatoes + a pound of fresh basil

Vegetarian Parmesan:

180 g pumpkin seeds 30 g dl nutritional yeast flakes 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt



  1. Finely chop the garlic.
  2. Sauté the garlic in oil for a minute on low heat.
  3. Carefully add the gnocchi and water (so that the oil in the pan doesn't splash!). Add salt and raise the heat.
  4. Cut the cherry tomatoes in half and throw half of them into the mix.
  5. Tear the basil leaves and throw them in too.
  6. Bring to a boil for a few minutes, stirring all the time.
  7. If there is a lot of liquid left in the pan, you can pour the whole thing into a colander and drain off the liquid.
  8. When serving, add the rest of the cherry tomatoes and the chopped basil.


Vegetarian Parmesan:

  1. Put all the ingredients in a food processor and process until finely chopped.


Note! Use the S-blade of a food processor or a high-powered blender to make the vegetarian parmesan.