Roasted Garlic Butter Gnocchi

– Haz click aquí para acceder a la versión en español –

Post in collaboration with Freixenet. All opinions are, as always, my own.

Hello guys and happy Wednesday! I’m bringing you a new recipe for you to make your hump day a lil better: delicious gnocchi in a roasted garlic sauce. Don’t they sound absolutely divine? They’re the perfect meal to combine with some cold cava, brought to you by one of my favourite Spanish brands, Freixenet. A combination fit for a fabulous dinner feast!

As you know, I’m currently on the process of moving to Dublin, so I’m keeping today’s recipe short and (savoury?) sweet, since I have sooooo many things to get done. I really hope you guys enjoy it!

Roasted Garlic Butter Gnocchi

Roasted Garlic Butter Gnocchi


  • For the pesto:
  • 100 grams fresh basil
  • 50 grams shelled pistachios
  • 15 grams nutritional yeast
  • 40 grams extra virgin olive oil
  • half a head of roasted garlic
  • juice from half a lemon
  • a pinch of salt
  • 1-2 tbsp. water, optional
  • For the roasted garlic cashew butter:
  • 150 grams toasted cashews
  • 25 grams extra virgin olive oil
  • half a garlic head, roasted
  • ¼ tsp. chilli powder
  • salt to taste
  • For the marinated artichokes:
  • 8-10 artichoke hearts, washed and boiled
  • juice from half a lemon
  • 1 tbsp. extra virgin olive oil
  • ¼ cucharada de orégano en polvo
  • ¼ tbsp. ground oregano
  • ¼ tsp. chilli powder
  • a pinch of black pepper
  • Extras: lambs lettuce, toasted bread, etc...


  1. Start by roasting the garlic heads. To do so, wrap them in foil and roast at 200ºC (400F) for 50 minutes.
  2. To make the pesto, blend all the ingredients but water and oil, in a high speed blender. When mixture is smooth, add water and oil.
  3. Cook gnocchi according to package instructions.
  4. To prepare the garlic butter, blend cashews with a bit of oil in a high speed blender until creamy. Now add the peeled roasted garlic cloves and blend until smooth.
  5. To marinate the artichokes, combine them with all of the ingredients in a bowl and let them sit for at least 30 minutes.
  6. Last but not least, get a saucepan and sautee gnocchi with a couple of tablespoons of garlic cashew butter until golden and crispy.
  7. Enjoy!

I hope you’ll enjoy these as much as I did!

No Comments

Leave a Reply

I have read and accept the privacy policy *

Basic information on personal data protection.
Person responsible: Consuelo Morcillo More info.
Purpose: Moderate the comment section. More info.
Legitimacy: Your given consent. More info.
Final recipients: Data is kept on Dinahosting servers, where this website is hosted. More info.
Rights: You're entitled to access, rectify, limit or remove your data, as explained on the aditional data section.
Data storage period: Data will be saved until those concerned request its deletion.
Additional information: additional information on your personal data protection can be found on my privacy policy.