Gnocchi with Sun-Dried Tomato Pesto
Gnocchi - tender pillows of potato and flour - are perfect little vehicles for this piquant pesto.
Ingredients
1 ounces Sun dried julienne cut tomatoes
3 tablespoon Pine nuts raw
1 tablespoon Nutritional yeast cheesy savory seasoning
3 garlic cloves, minced
1 teaspoon dried basil, ground
1 teaspoon lemon juice
1/4 teaspoon crushed red pepper flakes
2/3 cup oat milk
17.65 ounces Cauliflower gnocchi
2 ounces Swiss chard raw
1 medium Zucchini raw
7.5 ounces Reduced sodium canned pinto beans
Directions
At Home:
Bring a pot of water to a boil. Cook gnocchi according to package instructions. Add chard and zucchini during the last 3 minutes of cooking time. Drain well in a colander, return to the pot, add drained pinto beans, then cover to keep warm.
Meanwhile, in a food processor (or high-powered blender), pulse sun-dried tomatoes, pine nuts, nutritional yeast, garlic, basil, lemon juice, and pepper flakes until finely chopped. Add oat milk until pesto is very moist. Season with pepper to taste.
Add pesto to gnocchi and toss to mix. Remove all water using a freeze dryer of food dehydrator and divide into two servings. Seal each serving in appropriate packaging with an oxygen absorber for freeze drying or vacuum pack if using a food dehydrator.
At Camp:
Place the chili mix in a medium pot. Add approximately ___ cups of water. Cover, bring to a boil stirring frequently. Cook until rehydrated. Allow to finish cooking in an insulated cozy if more time is needed.
Nutritional Info
- Package Weight: ___ oz.
- Servings Per Recipe: 2 servings
- Amount Per Serving: ___ cups
- Calories: 569
- Total Fat: 10.3 g
- Cholesterol: 0 mg
- Sodium: 1,215 mg
- Total Carbs: 99 g
- Dietary Fiber: 13g
- Protein: 21 g