Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe

A quick, creamy one‑pan vegan gnocchi with lentils, broccoli rabe, and pesto ready in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Servings: 3 servings

2 teaspoons olive oil
1 medium shallot chopped
2 cloves garlic minced
1 tablespoon nutritional yeast
3/4 teaspoon fennel seeds
3/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 cup cooked lentils I used canned brown lentils
1/2 bunch broccoli rabe chopped (about 225 g)
sea salt and ground black pepper to taste
500 gram vegan potato gnocchi (1500‑gram package indicated in raw text — use 500 g or adjust to package size as needed; see notes)
1 1/2 cups vegetable stock plus extra if needed
1 cup unsweetened rich non-dairy milk such as soy or cashew
1/2 cup frozen peas
1/2 cup vegan pesto
2 teaspoons lemon juice
fresh basil chopped, for garnish
vegan "parmesan" for serving

Heat a large skillet over medium heat and add the olive oil.
Add the chopped shallot and sauté until soft, about 4–5 minutes.
Stir in the minced garlic, nutritional yeast, fennel seeds, smoked paprika, dried oregano, and red pepper flakes; cook until fragrant, about 1 minute.
Add the cooked lentils and chopped broccoli rabe and toss to combine; season with salt and pepper.
Add the gnocchi, vegetable stock, and non-dairy milk; stir to submerge the gnocchi and vegetables, adding extra stock if needed.
Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes, stirring occasionally.
Stir in the frozen peas and vegan pesto and simmer until the peas are tender and bright green, about 2 more minutes; the gnocchi should be tender but not gummy.
Stir in the lemon juice, taste and adjust seasoning with more salt, pepper, or lemon as desired.
Serve hot topped with chopped fresh basil and vegan parmesan.