• Scald the agretti in some water for 20 minutes. Drain them and blend them with tofu, almonds, extra-virgin olive oil and a pinch of salt and pepper. If the pesto is too thick, add some water.
  • Cut the cherry tomatoes in half and put them in a pan with some salt, pepper and a few tablespoons of the agretti pesto. Add some water and a little oil then let the tomatoes dry.
  • Add the organic striped potato gnocchi in the pan and sauté them for a couple of minutes.
  • Before serving, add some pesto and let them season until a nice smooth cream forms. Serve and enjoy!

Vegan gnocchi with agretti pesto