Coconut Pesto Gnocchi Recipe

replacing milk with coconut cream

Coconut Pesto Gnocchi Recipe

preparation time
15 mins
cook time
15 mins
2 pax


200gm Spinach
75gm Toasted Pinenuts
2 Cloves garlic
1 tbsp coconut oil
1 Frozen Coconut Cream Bar
Salt & Pepper to taste
500gm Pasta of your choice (we have used gnocchi)


1. Toast Pinenuts.
2. Blanch Spinach for 10 seconds then shock in cold water.
3. Blend toasted pinenuts, with spinach and garlic, add coconut oil and coconut cream bar to blender.
4. Season with salt and pepper to taste.
5. Toss pasta in sauce and serve.

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