Gluten-Free Pesto Gnocchi
Indulge in the comforting flavors of Gluten-Free Pesto Gnocchi, a delightful twist on a classic Italian dish perfect for those avoiding gluten without compromising on taste. This recipe combines pillowy soft gnocchi made from russet potatoes and gluten-free flour with a vibrant homemade basil pesto bursting with fresh, aromatic flavors. The gnocchi is gently boiled to perfection and then tossed in a silky sauce made from basil, pine nuts, Parmesan cheese, garlic, and olive oil for a rich and satisfying finish. Ready in under an hour, this dish is ideal as a quick weeknight dinner or as an elegant meal for entertaining. Serve it warm with an extra sprinkle of Parmesan for a simple yet sophisticated gluten-free triumph.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup Gluten-free all-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 medium Garlic cloves
- 0.5 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel and quarter the russet potatoes. Boil them in salted water until fork-tender, about 15 minutes.
Drain the potatoes and allow them to cool slightly. Press them through a potato ricer into a large bowl.
Incorporate the gluten-free all-purpose flour, egg, and salt into the riced potatoes. Mix gently until a dough forms.
Transfer the dough onto a floured surface. Knead briefly until the dough is smooth and slightly sticky.
Divide the dough into 4 portions. Roll each portion into a long rope about 3/4-inch in diameter.
Cut each rope into 1-inch pieces to form the gnocchi. If desired, roll each piece on a fork to create ridges.
Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook until they float to the surface, 2-3 minutes.
While the gnocchi cook, prepare the pesto. In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, garlic cloves, olive oil, salt, and black pepper.
Process the pesto ingredients until smooth, stopping to scrape down the sides of the bowl as needed.
Once the gnocchi are cooked, use a slotted spoon to transfer them to a large skillet over medium heat.
Add the prepared pesto sauce to the skillet and gently toss the gnocchi until each piece is coated with pesto.
Serve the gluten-free pesto gnocchi warm, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 8.6 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 643 mg | 49% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3805 mg | 81% | |
*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.
