Gluten-Free Gnocchi with Pesto

Delight in a comforting yet elegant dish with this Gluten-Free Gnocchi with Pesto recipe—perfect for those craving a hearty Italian classic without the gluten. Made from fluffy russet potatoes and a gluten-free flour blend, these pillowy-soft gnocchi are handmade for that authentic touch. Tossed in a vibrant, homemade basil pesto crafted with fresh garlic, pine nuts, and zesty lemon juice, this dish is bursting with freshness and savory flavor. Ready in just one hour, this recipe combines simple ingredients with easy techniques, making it ideal for weeknight dinners or special occasions. Serve it warm and garnish with a sprinkle of Parmesan for a gluten-free meal that’s as satisfying as it is wholesome.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups Gluten-free all-purpose flour
• 0.5 teaspoon Xanthan gum
• 1 teaspoon Salt
• 1 large Egg
• 2 cups Basil leaves
• 0.25 cup Pine nuts
• 0.5 cup Parmesan cheese
• 2 cloves Garlic
• 0.5 cup Olive oil
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by boiling the potatoes in a large pot of salted water until they are fork-tender, about 20 minutes.

Step 2

Once cooked, drain the potatoes and let them cool slightly. Peel them and then use a potato ricer or a fine grater to mash them into a smooth consistency.

Step 3

On a clean surface, mix together the gluten-free flour, xanthan gum, and salt. Create a well in the center and add the mashed potatoes and egg.

Step 4

Gently incorporate the flour mixture into the potatoes and egg using your hands. Knead the dough until it becomes smooth but slightly sticky. Add more flour if necessary.

Step 5

Divide the dough into 4 portions. Roll each portion into a long rope about 3/4 inch thick. Cut the rope into 1-inch pieces to form the gnocchi.

Step 6

Bring a large pot of salted water to a boil. Gently add the gnocchi in batches, ensuring not to overcrowd the pot.

Step 7

Once the gnocchi float to the top, continue cooking them for another 2-3 minutes. Remove with a slotted spoon and set aside.

Step 8

For the pesto, combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.

Step 9

With the processor running, slowly add the olive oil in a steady stream until the mixture is smooth.

Step 10

Add lemon juice, salt, and pepper to the pesto, and pulse a few times to combine.

Step 11

Toss the cooked gnocchi in the fresh pesto sauce until evenly coated.

Step 12

Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	(1078.1g)

Amount per serving	% Daily Value*
Calories	2795.5

Total Fat 159.5g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 24.1g
Cholesterol 264.0mg	0%
Sodium 3486.8mg	0%
Total Carbohydrate 301.6g	0%
Dietary Fiber 17.9g	0%
Total Sugars 9.2g
Protein 50.2g	0%

Vitamin D 53.8IU	0%
Calcium 626.8mg	0%
Iron 12.3mg	0%
Potassium 3744.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 7.1%

Carbs: 42.4%