Vegan gnocchi with agretti pesto

<ul> <li style="text-align: left">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.</li> <li style="text-align: left">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.</li> <li style="text-align: left">Add the organic striped potato gnocchi in the pan and sauté them for a couple of minutes.</li> <li style="text-align: left">Before serving, add some pesto and let them season until a nice smooth cream forms. Serve and enjoy!</li> </ul> <p><img class="alignnone wp-image-6359 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/05/idee-ricette-tofu.jpg" alt="Vegan gnocchi with agretti pesto" width="800" height="533" /></p> <p style="text-align: center">