Vegan Gnocchi with Pesto

Indulge in the comforting embrace of homemade Vegan Gnocchi with Pesto, a plant-based twist on an Italian classic! This recipe combines pillowy gnocchi crafted from fluffy russet potatoes with a vibrant dairy-free pesto made from fresh basil, spinach, and rich pine nuts. Nutritional yeast lends a cheesy depth to the gnocchi dough, while the pesto bursts with zesty garlic and tangy lemon juice for a fresh, herbaceous kick. Perfectly sautéed to golden perfection, these tender dumplings are coated in creamy green goodness, creating a dish that’s as wholesome as it is delicious. With just 50 minutes of hands-on time, this meal is ideal for satisfying weeknight cravings or impressing guests at a dinner gathering. Serve this vegan gnocchi masterpiece with a crisp salad or crusty bread for a meal that’s full of flavor and sure to please!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 2 cups Basil leaves
• 1 cup Spinach
• 0.25 cup Pine nuts
• 2 Garlic cloves
• 2 tablespoons Lemon juice
• 0.5 cup Olive oil
• 0.5 teaspoon Black pepper
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry the russet potatoes. Prick them several times with a fork and place them on a baking sheet. Bake for about 45-50 minutes or until the potatoes are fork-tender.

Step 3

Once the potatoes are done, allow them to cool slightly and then peel the skins off. Pass the peeled potatoes through a potato ricer or mash them well, ensuring there are no lumps.

Step 4

On a floured surface, create a mound with the riced potatoes. Add flour, nutritional yeast, and salt to the mound.

Step 5

Gently knead the mixture until it forms a smooth dough. Be careful not to overwork the dough, as it should be soft and just firm enough to hold together.

Step 6

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

Step 7

To form classic gnocchi ridges, roll each piece over the back of a fork and set aside. Repeat with all pieces.

Step 8

Bring a large pot of salted water to a boil. In batches, add the gnocchi to the pot. They are cooked when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Step 9

Meanwhile, to prepare the pesto, combine basil, spinach, pine nuts, garlic cloves, lemon juice, olive oil, salt, black pepper, and water in a food processor. Blend until smooth and creamy.

Step 10

In a large pan over medium heat, add a splash of olive oil. Add the cooked gnocchi and lightly sauté until they are slightly golden.

Step 11

Add the pesto to the pan with gnocchi, stirring gently to coat.

Step 12

Serve immediately and enjoy your Vegan Gnocchi with Pesto!

Nutrition Facts

Serving size	(1049.5g)

Amount per serving	% Daily Value*
Calories	2544.6

Total Fat 137.2g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 22.2g
Cholesterol 0mg	0%
Sodium 2489.5mg	0%
Total Carbohydrate 283.6g	0%
Dietary Fiber 20.2g	0%
Total Sugars 9.4g
Protein 48.5g	0%

Vitamin D 0IU	0%
Calcium 182.4mg	0%
Iron 20.0mg	0%
Potassium 4235.1mg	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: 48.2%

Protein: 7.6%

Carbs: 44.3%