Nut-Free Gnocchi with Pesto

Elevate your weeknight dining with this irresistible Nut-Free Gnocchi with Pesto recipe, a comforting yet vibrant dish that's perfect for all food lovers, including those with nut allergies. Made from scratch, the tender, pillowy gnocchi are crafted from russet potatoes and a hint of all-purpose flour, delivering a light, melt-in-your-mouth texture. Tossed in a creamy basil pesto free of nuts, this sauce bursts with fresh flavors from lush basil, zesty lemon juice, and rich Parmesan cheese. Ready in just 90 minutes, this dish combines rustic Italian techniques with a nut-free twist, making it an ideal choice for families and dinner parties alike. Serve it warm, and don't forget an extra sprinkle of Parmesan for the ultimate cozy, flavorful meal that highlights simplicity and freshness. Perfect for those searching for homemade gnocchi recipes, nut-free pesto options, or satisfying vegetarian mains.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 large russet potatoes
• 1.5 cups all-purpose flour
• 1 large egg
• 1 teaspoon salt
• 2 cups fresh basil leaves
• 0.5 cup Parmesan cheese
• 2 medium garlic cloves
• 1 tablespoon lemon juice
• 0.5 cup olive oil
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash the potatoes thoroughly and pierce them with a fork a few times.

Step 3

Place the potatoes directly on the oven rack and bake for about 45-50 minutes, or until they are tender. Allow them to cool slightly.

Step 4

Once cooled, cut the potatoes in half and scoop out the flesh. Pass the potato flesh through a potato ricer or mash them well until smooth.

Step 5

Add the egg and salt to the mashed potatoes and mix slightly.

Step 6

Gradually add the flour, mixing with your hands until the dough comes together. It should be a bit sticky but manageable.

Step 7

Transfer the dough onto a floured surface and knead gently for a minute. Divide the dough into 4 equal parts.

Step 8

Roll each section into a long rope about 3/4-inch thick. Cut each rope into 1-inch pieces.

Step 9

Gently press each piece with a fork to create a ridge pattern on one side.

Step 10

Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 11

In a food processor, combine basil, Parmesan cheese, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and black pepper to taste.

Step 12

Toss the cooked gnocchi with the pesto until evenly coated.

Step 13

Serve warm, garnished with extra Parmesan if desired.

Nutrition Facts

Serving size	(1060.6g)

Amount per serving	% Daily Value*
Calories	2571.9

Total Fat 136.2g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 12.6g
Cholesterol 264.0mg	0%
Sodium 2880.9mg	0%
Total Carbohydrate 277.1g	0%
Dietary Fiber 17.1g	0%
Total Sugars 7.8g
Protein 60.6g	0%

Vitamin D 53.8IU	0%
Calcium 657.6mg	0%
Iron 18.4mg	0%
Potassium 3812.0mg	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: 47.6%

Protein: 9.4%

Carbs: 43.0%