Vegan Pesto Gnocchi
Transform your dinner table with this indulgent yet wholesome Vegan Pesto Gnocchi—a dish that’s as comforting as it is vibrant. Fluffy, hand-crafted potato gnocchi are made from scratch, ensuring a pillowy texture that melts in your mouth. Tossed in a creamy, dairy-free pesto crafted from fresh basil, nutty pine nuts, zesty lemon juice, and nutritional yeast, this recipe is a plant-based delight that doesn’t skimp on flavor. Ready in just an hour and serving four, it’s perfect for weeknight dinners or impressing guests with minimal effort. Packed with bold flavors and a velvety sauce, this dairy-free, oil-rich dish is sure to become a staple in any vegan kitchen. Garnish with fresh basil and extra pine nuts for a stunning finish!
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Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 0.25 cups Nutritional yeast
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 2 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Peel and quarter the Russet potatoes. Place them in a pot of cold water and bring to a boil. Cook for about 20 minutes, or until tender when pierced with a fork.
Step 2
Drain the potatoes and let them cool slightly. Using a potato ricer or masher, mash the potatoes until smooth and free of lumps.
Step 3
On a clean, floured surface, combine the mashed potatoes with the all-purpose flour and 1 teaspoon of salt. Knead gently until a smooth dough forms. Avoid over-kneading to keep the gnocchi tender.
Step 4
Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut each rope into 1-inch pieces to form the gnocchi. Optionally, you can roll each piece over the back of a fork to create ridges.
Step 5
Bring a large pot of salted water to a boil. Cook the gnocchi in batches. They are done when they float to the surface, typically about 2-3 minutes. Remove with a slotted spoon and set aside.
Step 6
To prepare the vegan pesto, combine the fresh basil leaves, pine nuts, nutritional yeast, garlic cloves, lemon juice, olive oil, and 2 tablespoons of water in a food processor. Blend until smooth, stopping to scrape down the sides as needed.
Step 7
Season the pesto with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper. Adjust the seasoning to taste.
Step 8
In a large mixing bowl, toss the cooked gnocchi with the pesto until evenly coated. Serve immediately with extra basil leaves and pine nuts, if desired.
Nutrition Facts
| Serving size | (1035.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2518.4 |
| Total Fat 137.2g | 0% |
| Saturated Fat 19.3g | 0% |
| Polyunsaturated Fat 22.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3045.5mg | 0% |
| Total Carbohydrate 280.6g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 9.4g | |
| Protein 44.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.3mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 4026.5mg | 0% |
Source of Calories