Vegan Gnocchi with Pesto
Homemade vegan gnocchi with homemade pesto. My Kale and Walnut Pesto link can be found here
Ingredients
- 2 small russet potatoes, peeled and cubed
- Water to cook the potatoes
- 1 ¼ cup all purpose flour, + 2 tbps for rolling
- ½ tsp turmeric powder
- 2 tbsp olive oil
Sauce of choice
- ½ recipe of my Kale & Walnut Pesto, link below
- Or your favourite sauce
Instructions
- In a medium pot, bring water to a boil. Add the cubed potatoes and cook for 10-15mins on medium heat. Drain the potato and transfer to a large bowl.
- Mash the potato in the large bowl using a thick rolling pin or a fork. Add the flour, salt and turmeric. Mix to combine. The dough will be very coarse and crumbly.
- Drizzle in the olive oil and mix until a ball of dough is formed. Using your hands, knead the dough in the bowl until there are no traces of flour.
- Flour a clean surface such as a large cutting board or a table and transfer the dough onto the surface.
- Working with half of the dough at a time, roll out the dough evenly until it is about 1 inch thick. Using a paring knife, cut the rolled out dough into 1 inch pieces.
- To make the traditional gnocchi shape, take 1 piece of cut dough and roll it down the backside of a fork. Place on a lightly floured plate. Repeat with all the pieces of dough.
- Repeat steps 4 and 5 with the other half of the dough.
- To cook the gnocchi: bring a pot filled about ⅔ of the way with water to a boil and add 1 tsp of oil and a pinch of salt. Add the gnocchi and cook on medium-high for 10mins. If you want softer gnocchi, add another 2-3mins. Save ¼ cup pasta water.
- Drain the gnocchi and transfer into a bowl or pan to toss with your favourite sauce and mix in the pasta water. Serve :)
Notes
- When cooking the cubed potato, be sure not to break the cubes of potato in the boiling water, otherwise itll be hard to drain out later. On a related note, it is okay if the cooked potato is not 100% free of water.
- If you don’t want to spend time rolling the gnocchi pieces on the fork to create the traditional shape, you can skip that step and cook the gnocchi as chunks of dough or shape them into rounded cylinders.
- Uncooked gnocchi can be stored in the freezer for up to 1 month. To do so, freeze the individual pieces of gnocchi on a plate until firm, then transfer to a ziplock bag and place in the freezer.
- My Vegan Kale and Walnut Pesto can be found here
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