Description
This homemade vegan gnocchi recipe features soft, pillowy dumplings made from baked Russet potatoes and all-purpose flour, paired with a vibrant, fresh vegan pesto made with basil, walnuts, and vegan parmesan. Perfect for a comforting Italian dinner, this dish combines simple ingredients and traditional techniques to create a delightful plant-based meal.
Ingredients
Gnocchi Dough
- 5 regular sized Russet potatoes (33.65 ounces / 955g)
- 2 ½ cups (300g) all purpose flour, divided
- ½ teaspoon salt
Vegan Pesto
- ¼ cup (60ml) olive oil
- ¾ ounces (20g) fresh basil leaves
- 1 to 3 garlic cloves, adjusted to taste
- 1.5 ounces (42g) vegan parmesan cheese
- ½ cup (60g) walnuts or pine nuts
- ½ teaspoon salt
- 2 ½ tablespoons (37ml) water
Instructions
- Bake the Potatoes: Preheat the oven to 450°F (232°C). Wash and pierce the potatoes all over with a fork. Wrap each potato in aluminum foil and bake for 1 hour, or until soft when pierced. Remove from oven and cool for at least 5 minutes before handling.
- Peel and Mash Potatoes: Cut each potato in half crosswise and carefully peel off the skins using fingers or a spoon while still warm. Place peeled potatoes in a large bowl. Using a potato ricer, masher, or the back of a fork, mash them thoroughly until very smooth for the best texture.
- Make the Dough: Slowly add ½ cup (60g) flour and the salt to the mashed potatoes. Mix with a fork until the dough begins to form shaggy pieces. Then knead by hand, gradually adding the remaining flour in ½-cup (60g) increments, until the dough is soft but no longer sticky or tacky.
- Shape the Gnocchi: Turn the dough out onto a floured surface and shape into a 6-inch long loaf. Cut the loaf into 5 equal portions. Roll each piece into a log about 15 to 19 inches long and 1 inch in diameter. Slice each log into 1-inch pieces, then roll each piece into a ball.
- Optional Ribbing: Using the back of a fork, gently press each gnocchi ball to create a ribbed pattern. Place gnocchi on a floured rimmed baking sheet and cover with a clean kitchen towel to prevent drying. Repeat for all dough pieces.
- Prepare Vegan Pesto: Combine olive oil, fresh basil, garlic cloves (start with 1 and adjust to taste), vegan parmesan, walnuts or pine nuts, salt, and water in a food processor or blender. Blend until smooth. Adjust seasonings as desired.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches (10 to 20 pieces), cooking 3 to 5 minutes or until they float to the surface.
- Toss with Pesto and Serve: Once gnocchi float, transfer them to a pan with 2 to 3 tablespoons of pesto and a few tablespoons of reserved pasta water. Toss gently to coat all gnocchi. Continue adding cooked gnocchi to the pan. Taste and add extra salt or vegan parmesan if desired. Serve warm.
Notes
- Use a potato ricer or masher to achieve the smoothest potato texture for tender gnocchi.
- Adding flour gradually is important to avoid a dense dough; the dough should be soft and pliable but not sticky.
- The garlic amount in pesto can be adjusted to avoid an overpowering flavor; 1 clove is mild, 3 is strong.
- Flouring the baking sheet and covering gnocchi with a towel prevents sticking and drying prior to cooking.
- Cooking gnocchi in batches ensures even cooking and prevents sticking.
- Using warm pasta water helps the pesto coat the gnocchi evenly.
