What is special about this dish is the vegetabel sauce combination. It creates a beautiful taste in your mouth coming from different flavor of each ingredient. It was so good my wife and I ate almost 1 Kg of gnocchi. I used gnocchi with this sauce but you can mix it with any type of pasta you wish.
Healthwise, due to high amounts of oil and salt I would not say it is the healthiest, but also not the worst, and sometimes you just crave some good pasta in pesto sauce.
Let's get to work:
2 garlic cloves
1 red onion
1 yellow pepper (yellow!)
200 gram shiitake mushrooms
handfull arugula sylvetta
handfull Kalamate olives
shrimp tofu (optional)
100 gram vegan pesto
60 ml olive oil
1 Kg gnocchi
1/2 tsp chili flakes
1/2 black pepper
Taste to see for salt (olives and pesto are already very salty).
Handfull fresh basil for garnish
Start by cutting the garlic cloves in half and fry them for a couple of minutes with the olive oil. This will enrich the taste of our olive oil with a nice garlic hint, you can choose to take them out or leave them to keep cooking.
Chop the onion small and fry it for 5 minutes,
Chop the yellow pepper small and the shiitake and fry it with the onion for another 5 minutes. At this point you can add the spices,
Add chopped zucchini, arugula and olives and fry for another 5 minutes.
Now add the pesto sauce and the shrimp tofu. The gnocchi could be added as all with a bit of water and cooked all together until the gnocchi is soft (about 7-10 minutes). Or cook the gnocchi seperately and mix with the sauce.
Plate and add some fresh basil on top.