How To Make Pesto Gnocchi (Vegan & Gluten Free)
Today we’re talking all about how to make Pesto Gnocchi (Vegan & Gluten Free)! Pesto gnocchi is the ultimate comfort food—soft, pillowy dumplings coated in a rich, herby pesto sauce that bursts with fresh flavor. Traditional gnocchi is made with potatoes and flour, but this vegan and gluten-free version swaps out conventional ingredients for a lighter, allergen-friendly alternative that doesn’t skimp on taste or texture. Whether you’re craving a quick weeknight meal or a cozy dish to impress guests, this pesto gnocchi is a deliciously satisfying choice.
What makes this dish truly shine is the homemade vegan pesto, packed with fragrant basil, garlic, lemon, and a touch of creamy nuts or seeds for that signature smooth texture. Unlike store-bought versions, this pesto is completely dairy-free while still delivering the bold, savory notes you love. Tossing the gnocchi in this vibrant sauce creates a dish that’s both comforting and refreshing, making it a perfect balance of hearty and light.
Best of all, this recipe is incredibly easy to prepare, requiring just a handful of simple ingredients. You can use store-bought gluten-free gnocchi for convenience or make your own from scratch for a more hands-on approach. Either way, this meal comes together in no time and is endlessly customizable—try adding sautéed mushrooms, cherry tomatoes, or toasted pine nuts for extra texture and depth. With every bite, you’ll enjoy a satisfying, restaurant-worthy dish that’s 100% plant-based and gluten-free.
Why You’ll Love This Homemade Pesto Gnocchi
Restaurant-Worthy Comfort Food in Minutes: This recipe delivers the rich, indulgent taste of a gourmet Italian dish without the hassle. Whether you’re using store-bought or homemade gnocchi, it comes together in under 30 minutes, making it perfect for busy weeknights when you still want something special and satisfying.
A Sauce That’s as Fresh as It Gets: Unlike jarred pesto, which can taste dull and oily, this homemade vegan pesto bursts with bright basil, zesty lemon, and nutty richness. You’ll taste the difference in every bite, with a sauce that’s creamy, aromatic, and naturally dairy-free.
Substitutions
Gluten-Free All-Purpose Flour: I used Bob’s Red Mill gluten-free all-purpose flour for this recipe. You can swap in regular all-purpose flour instead (although the recipe will not be gluten-free then).
Potatoes: For the best gnocchi, it’s recommended to use russet potatoes (also known as Idaho potatoes). They are high in starch and have a dry, fluffy texture once cooked, which helps create light and airy gnocchi. Avoid waxy potatoes like red potatoes or new potatoes, as they have too much moisture and can make the gnocchi dense. Stick with russets for that perfect pillowy texture!
Pesto Gnocchi Recipe Notes
- This pesto gnocchi pairs beautifully with roasted cherry tomatoes, sautéed mushrooms, or a sprinkle of dairy-free parmesan.
- For the pesto, use this pistachio pesto or this basil pea pesto to make a nut-free recipe.
More Recipes You’ll Love
One Pot Vegan Lentil Bolognese
No-Knead Olive & Onion Focaccia
If you make this Pesto Gnocchi, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
How To Make Pesto Gnocchi (Vegan & Gluten Free)
Equipment
- Large Stovetop Pot
- Strainer
- Potato Masher
- Slotted Spoon
- Large Saucepan
- Blender for the pesto under the Notes section in the post
Ingredients
- 2 medium (~1 lb) uncooked russet potatoes cut into chunks
- 1 cup gluten-free all-purpose flour
- 1 tsp pink salt
- ¾ cup homemade pesto see Notes section for recipes
- 1 tbsp extra-virgin olive oil
Instructions
- Bring a large pot of water to a boil with a few large pinches of salt. Once boiling, add in the potatoes.
- Cook for 10-15 minutes. Then drain through a strainer and let the potatoes cool down for 10 minutes.
- Use a potato masher to mash the boiled potatoes until smooth. Let the mashed potatoes cool for another 5 minutes before adding the flour.
- On a clean surface, place the mashed potatoes and sprinkle with the flour and salt. Gently mix the ingredients in to form a dough. If it feels sticky, add a bit more flour as needed.
- Knead the dough gently for about 2-3 minutes until it comes together. Make sure not to over mix it.
- Roll the dough into a long log (about 1-inch in diameter). Using a sharp knife, cut the log into small bite-sized pieces. For the traditional gnocchi shape, gently roll each piece over the tines of a fork to create ridges.
- Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches, making sure not to overcrowd the pot.
- Keep a bowl ready to add the hot gnocchi into.
- Once they float to the top (in about 2-3 minutes), use a slotted spoon to remove them and place in the bowl. You might have to do it in batches, depending how big the pot is.
- Once all the gnocchi is ready, place a large saucepan over medium heat. Add in the 1 tbsp of olive oil.
- Once hot, evenly add the gnocchi into the pan. Let it cook and crisp up for a few minutes, flipping over to cook both sides.
- Add the pesto in, making sure to coat all the gnocchi. Let it cook for another minute per side. Then remove from the heat and serve hot!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to three days.
