Craving a dish that’s both comforting and bursting with flavor? Look no further than this Homemade Vegan Gnocchi with Vegan Pesto! In just 30 minutes, you can whip up a delightful meal that’s not only easy to make but also impressively delicious. Picture tender, pillowy gnocchi paired with a vibrant, herbaceous pesto that will have your taste buds dancing with joy. Whether you’re a seasoned vegan or just looking to explore plant-based cuisine, this recipe is sure to become a staple in your kitchen. Ready to elevate your dinner game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups potatoes, boiled and mashed
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup fresh basil
- 1/4 cup pine nuts
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
Instructions
- Begin by preparing the potatoes. Wash and peel 2 cups of potatoes, then boil them in a large pot of salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly before mashing them until smooth.
- In a mixing bowl, combine the mashed potatoes with 1 cup of flour and 1/2 teaspoon of salt. Mix until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it is manageable.
- Transfer the dough onto a floured surface and gently knead it for a minute or two until it becomes smooth. Be careful not to over-knead, as this can make the gnocchi tough.
- Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
- To give the gnocchi their signature shape, you can use a fork. Take each piece of dough and press it gently with the tines of the fork, creating ridges on one side. This will help the gnocchi hold onto the sauce better.
- Bring a large pot of salted water to a boil. Once boiling, carefully drop the gnocchi into the water. Cook them in batches if necessary to avoid overcrowding. The gnocchi are done when they float to the surface, which should take about 2-3 minutes.
- Using a slotted spoon, remove the cooked gnocchi from the pot and transfer them to a plate. Set aside while you prepare the vegan pesto.
- For the vegan pesto, add 1 cup of fresh basil, 1/4 cup of pine nuts, 1/4 cup of nutritional yeast, and 1/4 cup of olive oil into a food processor. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, you can add a little more olive oil or a splash of water to reach your desired consistency.
- Toss the cooked gnocchi with the vegan pesto until they are well coated. You can serve them immediately, garnished with additional pine nuts or fresh basil if desired.
- Enjoy your homemade vegan gnocchi with vegan pesto as a delightful and satisfying meal!
Tips
- Choose the Right Potatoes: For the best texture, opt for starchy potatoes like Russets or Yukon Golds. They create a fluffier gnocchi compared to waxy varieties.
- Don’t Over-Knead: When mixing the dough, knead just until combined. Over-kneading can lead to tough gnocchi, so be gentle!
- Flour as Needed: If the dough feels too sticky, add flour gradually. A little goes a long way, so add just enough to make it manageable.
- Shape with Care: When forming the gnocchi, make sure to roll them gently to maintain their lightness. Use a fork to create ridges, which help the sauce cling better.
- Cook in Batches: To ensure even cooking, drop the gnocchi into boiling water in small batches. They are ready when they float to the surface, usually within 2-3 minutes.
- Customize Your Pesto: Feel free to experiment with your vegan pesto by adding ingredients like garlic, lemon juice, or nutritional yeast for extra flavor.
- Serve Fresh: Gnocchi is best enjoyed immediately after cooking. If you need to hold them, toss them with a little olive oil to prevent sticking.
- Garnish for Flavor: Enhance your dish with additional pine nuts, fresh basil, or a sprinkle of nutritional yeast before serving for an extra burst of flavor!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
