Dairy-Free Gnocchi with Pesto
Discover the ultimate comfort food that’s both indulgent and completely dairy-free with this Dairy-Free Gnocchi with Pesto recipe! Perfectly pillowy homemade gnocchi crafted from tender russet potatoes and a hint of flour pairs beautifully with a vibrant vegan basil pesto, rich in flavor thanks to pine nuts, garlic, and nutritional yeast. This recipe features simple ingredients and a hands-on approach that transforms kitchen basics into a restaurant-worthy dish in under an hour. Sautéed gnocchi add a delightful golden touch, while the dairy-free pesto offers bold, cheesy notes without compromise. Ideal for vegan, dairy-free, or plant-based diets, this dish is sure to impress at any gathering. Serve warm and enjoy an irresistible pairing of comfort and freshness!
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Recipe Information
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
Instructions
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.
Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer into a large mixing bowl.
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.
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.
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.
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.
While blending, slowly stream in the olive oil until the pesto reaches your desired consistency. Season with salt and black pepper to taste.
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.
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.
Transfer the gnocchi with pesto to plates and serve immediately, garnished with extra basil or pine nuts if desired.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 8.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4066 mg | 87% | |
*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.
