Vegan Gnocchi with Pesto
Indulge in the plant-based perfection of Vegan Gnocchi with Pesto, a comforting, flavor-packed dish that’s as satisfying as it is wholesome. This recipe combines fluffy, homemade potato gnocchi—made with russet potatoes and a hint of nutritional yeast for depth of flavor—with a vibrant homemade pesto crafted from fresh basil, spinach, pine nuts, and zesty lemon juice. The gnocchi are lightly sautéed to achieve a subtle golden crust before being tossed in the creamy, dairy-free pesto, creating a dish that’s irresistibly rich yet entirely vegan. Ready in under an hour, this recipe is perfect for weeknight dinners or special occasions where you want to impress. Serve warm and pair with a crisp salad or a glass of your favorite white wine for a complete, delectable meal. Optimize your plant-based journey with this easy and delicious vegan gnocchi recipe!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 2 cups Basil leaves
- 1 cup Spinach
- 0.25 cup Pine nuts
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 0.5 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes. Prick them several times with a fork and place them on a baking sheet. Bake for about 45-50 minutes or until the potatoes are fork-tender.
Once the potatoes are done, allow them to cool slightly and then peel the skins off. Pass the peeled potatoes through a potato ricer or mash them well, ensuring there are no lumps.
On a floured surface, create a mound with the riced potatoes. Add flour, nutritional yeast, and salt to the mound.
Gently knead the mixture until it forms a smooth dough. Be careful not to overwork the dough, as it should be soft and just firm enough to hold together.
Divide the dough into 4 sections. Roll each section into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces to form gnocchi.
To form classic gnocchi ridges, roll each piece over the back of a fork and set aside. Repeat with all pieces.
Bring a large pot of salted water to a boil. In batches, add the gnocchi to the pot. They are cooked when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Meanwhile, to prepare the pesto, combine basil, spinach, pine nuts, garlic cloves, lemon juice, olive oil, salt, black pepper, and water in a food processor. Blend until smooth and creamy.
In a large pan over medium heat, add a splash of olive oil. Add the cooked gnocchi and lightly sauté until they are slightly golden.
Add the pesto to the pan with gnocchi, stirring gently to coat.
Serve immediately and enjoy your Vegan Gnocchi with Pesto!
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 8.3 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1222 mg | 94% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5482 mg | 117% | |
*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.
