Vegan Pesto Gnocchi
Elevate your weeknight dinners with this indulgent Vegan Pesto Gnocchi—a plant-based twist on a classic! This recipe combines pillowy homemade gnocchi, crafted from russet potatoes and flour, with a vibrant, dairy-free basil pesto made from pine nuts, garlic, nutritional yeast, and a splash of olive oil and lemon juice. The dish is easy to make yet impressively flavorful, perfect for a quick yet satisfying meal. Ready in under an hour and packed with fresh, herby goodness, this recipe is ideal for anyone seeking a comforting vegan option that doesn’t compromise on taste. Serve it hot and garnish with extra basil or pine nuts for a stunning presentation!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 teaspoon Salt
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 0.25 cups Nutritional yeast
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 2 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Peel and quarter the Russet potatoes. Place them in a pot of cold water and bring to a boil. Cook for about 20 minutes, or until tender when pierced with a fork.
Drain the potatoes and let them cool slightly. Using a potato ricer or masher, mash the potatoes until smooth and free of lumps.
On a clean, floured surface, combine the mashed potatoes with the all-purpose flour and 1 teaspoon of salt. Knead gently until a smooth dough forms. Avoid over-kneading to keep the gnocchi tender.
Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut each rope into 1-inch pieces to form the gnocchi. Optionally, you can roll each piece over the back of a fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches. They are done when they float to the surface, typically about 2-3 minutes. Remove with a slotted spoon and set aside.
To prepare the vegan pesto, combine the fresh basil leaves, pine nuts, nutritional yeast, garlic cloves, lemon juice, olive oil, and 2 tablespoons of water in a food processor. Blend until smooth, stopping to scrape down the sides as needed.
Season the pesto with 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper. Adjust the seasoning to taste.
In a large mixing bowl, toss the cooked gnocchi with the pesto until evenly coated. Serve immediately with extra basil leaves and pine nuts, if desired.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 9.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4026 mg | 86% | |
*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.
