Basil Gnocchi

For a healthier alternative to creamy pasta dishes you can't go past Hayley's delicious Basil Gnocchi. This dish is quick and simple to make but will have you looking like a star in the kitchen.
OK let's get into it.
Prep Time 20 minutes
Cook Time 1 hour


  • 2 tbsp avocado oil
  • 1 packet gnocchi can be switched for chickpeas
  • 1 large brown onion sliced
  • 2 cloves garlic finely chopped or minced
  • 400 gm can of artichokes chopped
  • 1 med avocado mashed
  • 425 ml coconut cream
  • 1 large zucchini or 2 med
  • 6 button mushrooms sliced
  • 1 med bunch of basil roughly chopped
  • 1 tsp oregano
  • 1 tsp ground black pepper
  • water if needed for sauce


  • Bring gnocchi and 1 tbsp of avocado oil to the boil in a medium saucepan of water.
  • Simmer as per instructions on the packet. (I normally start doing this halfway through cooking the sauce.
  • Heat remaining avocado oil in a large pan and cook onion and garlic until the onion is clear.
  • Add chopped artichokes and cook through.
  • Add coconut cream and mashed avocado, stirring through until mixed well.
  • Add zucchini and mushrooms (along with any other desired vegetables).
  • Add basil and oregano towards the end and black pepper.
  • Add water if necessary to extend the sauce or more coconut cream for a thicker option
  • Add the gnocchi and stir through then serve.
  • A good dusting of nutritional yeast will top it off nicely.
  • Enjoy!
  • *For chickpea version, add 1 to 2 cups of drained chickpeas; about 1 can or see my notes on chickpea/bean preparation.


Chickpea/Bean preparation
It is much cheaper to purchase dried beans and rehydrate them compared to cans, but they will require a little planning ahead!
Most beans are best soaked overnight and then rinsed well prior to cooking.