Vegan Gnocchi with Arugula. A simple dish that’s perfect for making ahead for lunch! I seriously love meals like this, absolutely packed with flavour, but so convenient. I love to make a big batch of this and keep it for a few days to send to work with Ben for lunches!
Weeks like this are the perfect weeks for batch meals. For the last couple of weeks we’ve been pretty hole’d up coding (because we’re geeks), so batch cooking has been all I’ve been capable of. I couldn’t face cooking a different dinner every night, but I still wanted good food. I actually don’t mind eating the same thing for a few days if it’s delicious, which this certainly is.
Making gnocchi vegan is actually surprisingly easy. The egg can just be left out entirely, and the amount of flour reduced. The end result tastes the same to me, and it adds a nice bulk to a meal, making a change from rice or pasta. It’s then drenched in the most delicious, rocket (arugula to my American friends) and basil pesto, which has a nice punch from spring onion and lemon juice. Toss it up with some beans for protein, some peas for greens and sun dried tomatoes for a nice saltiness and there you go, lunch is ready.
Ben’s been in France for the last couple of days, and let me just say eating in France as a vegan when you don’t have time to plan is a NIGHTMARE. I think he’s been living off crisps and fruit! When I sent him a picture of this gnocchi letting him know that it would be his lunch for the next couple of days, he cheered up significantly haha!
Have you ever tried making vegan gnocchi? It’s a super fun, easy thing to try as it’s not much of an exact science. Here’s to delicious summertime lunches!