How To Make Pesto Gnocchi (Vegan & Gluten Free)
This vegan and gluten-free pesto gnocchi is comfort in a bowl - soft, pillowy dumplings coated in a fresh, garlicky pesto!
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
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Storage
- Store in an airtight container in the refrigerator for up to three days.