Gluten-Free Gnocchi with Pesto
Experience comfort food reimagined with our **Gluten-Free Gnocchi with Pesto**, a dish that's as indulgent as it is inclusive! Perfectly tender gnocchi made from russet potatoes, gluten-free flour, and a touch of xanthan gum are paired with a vibrant homemade basil pesto bursting with flavors of pine nuts, Parmesan, garlic, and fresh lemon juice. This recipe is perfect for those with dietary restrictions and delivers a delightful twist on classic Italian cuisine. Quick to prepare in under an hour, these pillowy clouds of gnocchi are coated in a bright, herbaceous sauce that makes every bite irresistible. Serve up this gluten-free masterpiece as a stunning dinner option, garnished with extra Parmesan for the ultimate finish!
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Recipe Information
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
Instructions
Start by boiling the potatoes in a large pot of salted water until they are fork-tender, about 20 minutes.
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.
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.
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.
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.
Bring a large pot of salted water to a boil. Gently add the gnocchi in batches, ensuring not to overcrowd the pot.
Once the gnocchi float to the top, continue cooking them for another 2-3 minutes. Remove with a slotted spoon and set aside.
For the pesto, combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
With the processor running, slowly add the olive oil in a steady stream until the mixture is smooth.
Add lemon juice, salt, and pepper to the pesto, and pulse a few times to combine.
Toss the cooked gnocchi in the fresh pesto sauce until evenly coated.
Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 9.2 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 627 mg | 48% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3745 mg | 80% | |
*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.
