Vegan Gnocchi With Spinach Pesto Recipe
Vegan potato and flour gnocchi, free of eggs or cheese, is topped with a vibrant spinach pesto.
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Instructions
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Preheat the oven to 400°F.
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Scrub, dry, and prick the potatoes, then bake for about 1 hour until tender.
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Cool the potatoes slightly, peel their skins, then grate or rice them.
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On a clean board, form the grated potatoes into a nest, then sprinkle with flour and salt and pour olive oil in the center.
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Mix and knead the ingredients until a soft dough forms, being careful not to over-knead.
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Cut a piece of dough, roll it into a log, and cut the log into 3/4-inch pieces.
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Optionally, roll each gnocchi piece across a gnocchi board or fork tines to create ridges.
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Bring a large pot of salted water to a boil.
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Cook gnocchi in batches until they float, then remove with a slotted spoon and place on a parchment-lined sheet.
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For the pesto, combine spinach, basil, garlic, nutritional yeast, and salt in a food processor.
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While blending, slowly drizzle in olive oil until the sauce is finely chopped and mostly smooth.
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Toss the cooked gnocchi with the prepared pesto, serving with vegan Parmesan if desired.