Nut-Free Gnocchi with Pesto
Discover the comforting flavors of homemade **Nut-Free Gnocchi with Pesto**, a recipe that strikes the perfect balance between rustic simplicity and gourmet appeal. Made with tender russet potatoes, a touch of flour, and a hint of salt, the gnocchi are rolled, boiled, and coated in a vibrant basil pesto that's refreshingly nut-free—ideal for those with allergies. The fresh pesto combines fragrant basil leaves, zesty lemon juice, creamy Parmesan cheese, and aromatic garlic for a bright, savory kick that clings beautifully to each soft, pillow-like gnocchi piece. Ready in just 90 minutes, this dish is perfect for cozy family dinners or elegant gatherings, offering a wholesome, allergen-friendly twist on a classic Italian favorite.
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Recipe Information
Ingredients
- 2 large russet potatoes
- 1.5 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 2 cups fresh basil leaves
- 0.5 cup Parmesan cheese
- 2 medium garlic cloves
- 1 tablespoon lemon juice
- 0.5 cup olive oil
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Wash the potatoes thoroughly and pierce them with a fork a few times.
Place the potatoes directly on the oven rack and bake for about 45-50 minutes, or until they are tender. Allow them to cool slightly.
Once cooled, cut the potatoes in half and scoop out the flesh. Pass the potato flesh through a potato ricer or mash them well until smooth.
Add the egg and salt to the mashed potatoes and mix slightly.
Gradually add the flour, mixing with your hands until the dough comes together. It should be a bit sticky but manageable.
Transfer the dough onto a floured surface and knead gently for a minute. Divide the dough into 4 equal parts.
Roll each section into a long rope about 3/4-inch thick. Cut each rope into 1-inch pieces.
Gently press each piece with a fork to create a ridge pattern on one side.
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for about 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a food processor, combine basil, Parmesan cheese, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and black pepper to taste.
Toss the cooked gnocchi with the pesto until evenly coated.
Serve warm, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 7.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 658 mg | 51% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3812 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.
