:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/VfhpN2RnHNIvsnnlRZiv/73c88c3b413141a765e4b901c7d848.png "Creamy Vegan Pesto with Fluffy Gnocchi")
Creamy Vegan Pesto with Fluffy Gnocchi
Jazz up your regular pasta night with our absolutely delightful Vegan Pesto Gnocchi. Tender and fluffy gnocchi is tossed in vibrant and creamy pesto made without any cheese but packed with flavors. It’s a hearty, comforting dish, perfect for those cozy nights in!
Ingredients
For Gnocchi:
- 2 large russet potatoes
- 1 Cup of all-purpose flour
- 1⁄4 teaspoon of salt
For Pesto Sauce:
- 2 cups of fresh basil, packed
- 1⁄4 Cup of pine nuts
- 4 cloves of garlic
- 1⁄4 Cup of olive oil
- salt and pepper to taste
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Directions
Begin by making the gnocchi. Boil the potatoes until they are soft, about 20-30 minutes depending on size. Drain them and let them cool just enough to handle.
Peel the potatoes and mash them until smooth. Mix in flour and salt to form a soft dough.
On a floured surface, divide the dough into four and roll each piece into a long, thin rope. Cut the rope into small pillow-like pieces and use a fork to make ridges on each piece.
Boil the gnocchi until they float to the top, about 2-3 minutes, then drain.
For the pesto, put the basil, pine nuts, garlic, salt, and pepper in a food processor. Process until the ingredients are finely chopped.
While the food processor is running, slowly add the olive oil until a paste forms.
Toss the gnocchi in the pesto sauce. If the sauce is too thick, add a little pasta water to thin it out.
Serve the vegan pesto gnocchi warm.
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