Kid and Allergy-Friendly Veggirama Gnocchi with Basil Pesto
Recipe type: Main
Cuisine: Italian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Veggirama Sauce
  • 1 medium brown onion, diced (~1 cup)
  • 1 large carrot, finely chopped, spiralled or grated (~ 1 cup)
  • 1 large zucchini, finely chopped, spiralled or grated (~1 cup)
  • ½ small eggplant, finely chopped (~1 cup)
  • 1 teaspoon olive oil (optional, or use few tablespoons water instead)
  • 2-3 teaspoons vegetable stock powder of choice (or to taste)
  • 1 x 400 g (14 oz.) can lentils or 1¼ cups cooked brown lentils
  • 1 x 400 g (14 oz.) can 100% diced tomatoes
  • 3 tablespoons tomato paste
  • ¼ cup water
Kid & Allergy-Friendly Basil Pesto
  • ½ cup fresh basil (stems and leaves), tightly packed
  • 1 cup raw sunflower seeds or pumpkin kernels
  • 1 small clove fresh garlic, chopped
  • ⅛ - ¼ teaspoon vegetable stock powder or Himalayan rock salt, to taste
  • ⅓ cup lemon juice, freshly squeezed (~ 2 lemons)
  • Optional: dried basil and/or pine nuts.
  1. Prepare gnocchi according to packet or Vegalicious gnocchi instructions
  2. Combine the onion, carrot, zucchini, eggplant, oil/water and vegetable stock powder in a pan with a lid and mix well. Turn onto medium-high heat and cook until nearly soft (approximately 10 minutes). Remember to stir frequently and replace the lid when not stirring.
  3. Stir in lentils, tin tomatoes, tomato paste and water and let cook for a further 5 minutes or until vegetables are cooked through. Once done, turn off heat and leave lid on top till ready to serve.
  4. Pesto: Put all ingredients into a mini food processor (or use stick blender and a tall jug), and whizz until very smooth.
  5. Serve: Dish up individual serves of gnocchi with sauce on top or stirred through. Top with a generous dollop of pesto and sprinkle with dried basil and/or pine nuts.
Leave gnocchi in the pot with hot water until ready to serve.
Puree the sauce once cooked for a “veggie-smuggler” version for fussy eaters.
Recipe by Vegalicious at