Vegan Pesto Gnocchi
This delicious whole wheat gnocchi recipe is paired with a 1-minute pesto, and some fresh greens and cherry tomatoes for a nourishing meal that'll leave you full and satisfied.
Okay, first don't judge how ugly my gnocchi is, I tried. After so many attempts to get the fork roll, I gave up and went with blob style. However, we know sometimes the most delicious food isn't always the most beautiful. I will say besides the gnocchi not being perfect I think the rest of this dish looks pretty damn good.
Gnocchi is such an underrated dish, it's basically a healthier, thicker, more rich pasta, aka pasta on steroids. I love the endless options of creations that can be made with gnocchi and different types of potatoes, and also how many other vegetables and flavors can be included in the process., For this recipe I went with a very standard basic russet potato gnocchi, because I knew the pesto would be super flavorful, and that I am a very ammatur gnocchi maker, so it's best to try one thing at a time. Also a heads up, most of the time that this recipe takes is letting the gnocchi rest, so it will not be the entire time hands-on cooking.
I usually make the same oil-free pesto whenever I am making a pesto recipe. I just adjust a few things with the consistency to make it work for that particular dish. For this I made it a little thicker, because I knew that the gnocchi would have some water left on it after cooking, so the thicker the pesto the better. As always feel free to add extra vegetables when you try this out, for example I think, some sauteed mushrooms would pair super well with this recipe. Anywho, time for the recipe!
Total Time: 1 Hr and 20 Minutes
For the Gnocchi:
- 3 Cups russet potatoes, I used 4 small/medium sized ones
- 2 Cups whole wheat flour
For the Pesto:
- 1 Cup basil somewhat loosely packed
- 1/2 Cup walnuts
- 3 Garlic Cloves
- Juice from 1-2 lemons *
-2 Tablespoons water
- 1 Cup cherry tomatoes
Start by peeling your potatoes and adding them to a pot of water. Let cook until they are soft enough to crush with a fork.
While the potatoes are cooking you can make the pesto. To make the pesto add all ingredients under pesto EXCEPT walnuts to a blender. Blend this mixture until the basil leaves are in little pieces. Add the walnuts to the blender and pulse a few times until they are blended, but not smooth. Set the pesto aside until gnocchi is finished.
Once your potatoes are soft either smash them with a potato masher, fork, or ricer, or alternatively blend in a food processor. Next start adding the flour 1/4 cup at a time and kneed. Continue this process until gnocchi is dough like.
Take bits of the gnocchi dough and roll out into long rope and slice 1/2 inch pieces. Set these pieces on parchment paper. If you are lucky enough to have a gnocchi board this is where you would use it to make the gnocchi texture, if not you can use a fork. But let's be real who has time for that, it tastes the exact same.
Let the gnocchi rest for 20-30 minutes.
When the gnocchi has about 10 minutes of resting left get a pot of water to boil.
Now take bunches of gnocchi, (I did serving by serving, because too much at once will be hard to tell if they are done) and place them in the water and let cook. You will know that the gnocchi is done when it floats to the top. I like to let it cook for about another minute after it has floated to the top just to be sure.
When removing the gnocchi scoop it from the water and strain and add it to a large bowl.
Once all the gnocchi has been cooked and added to them bowl add the pesto and cherry tomatoes and mix until combined.
Serve on top of a handful of arugula and enjoy!
* I say 1-2 lemons, because it depends on the size of the lemon. Some are juicy and some are not. It is also up to how tangy you like your pesto, personally I love the lemony flavor, so I add more, but if not just add another tablespoon of water in its place.