Dairy-Free Gnocchi with Pesto
Discover comfort food reimagined with this Dairy-Free Gnocchi with Pesto recipe, a perfect marriage of fluffy homemade gnocchi and a vibrant, plant-based pesto. Made from just a few simple ingredients like russet potatoes and all-purpose flour, the gnocchi boasts a pillowy texture that pairs perfectly with the rich, nutty pesto, bursting with fresh basil, garlic, and a hint of lemon. The clever use of nutritional yeast in the pesto lends a cheesy, umami depth without any dairy, making this dish completely vegan and satisfying for all palates. Ready in just over an hour, this recipe is ideal for a hearty weeknight meal or an impressive dinner-party dish. Serve it hot, garnished with a sprinkle of pine nuts or fresh basil, and watch it disappear in no time!
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Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 3 tablespoons Olive oil
- 2 cups Basil leaves
- 0.25 cup Pine nuts
- 2 Garlic cloves
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 0.25 cup Water
- 0.25 teaspoon Black pepper
Directions
Step 1
Wash the russet potatoes and poke several holes with a fork. Bake them in a 400°F (200°C) oven for about 45-50 minutes, or until soft. Let them cool slightly.
Step 2
Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large mixing bowl.
Step 3
Add 1 cup of flour and the salt to the riced potatoes and gently combine, adding more flour little by little as needed, until a soft dough forms. Be careful not to overwork the dough.
Step 4
On a floured surface, divide the dough into 4 pieces. Roll each piece into a long rope, about 1/2 inch (1.25 cm) in diameter. Cut into 1-inch (2.5 cm) pieces to form the gnocchi.
Step 5
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and place them in a colander to drain.
Step 6
For the pesto, combine the basil leaves, pine nuts, garlic, nutritional yeast, lemon juice, and water in a blender or food processor. Blend until smooth.
Step 7
While blending, slowly stream in the olive oil until the pesto reaches your desired consistency. Season with salt and black pepper to taste.
Step 8
In a large skillet, heat a small amount of olive oil over medium heat. Add the drained gnocchi and sauté for about 2 minutes until they start to brown lightly.
Step 9
Pour the pesto over the gnocchi in the skillet and gently toss to ensure all the gnocchi are coated. Cook for another minute until warm.
Step 10
Transfer the gnocchi with pesto to plates and serve immediately, garnished with extra basil or pine nuts if desired.
Nutrition Facts
| Serving size | (966.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1903.1 |
| Total Fat 67.0g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 15.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1280.8mg | 0% |
| Total Carbohydrate 281.6g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 8.9g | |
| Protein 47.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 163.1mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 4066.3mg | 0% |
Source of Calories