Autumn Gnocchi with Pesto is incredibly appetizing & healthy dish to impress your guests and to enjoy with your loved ones. Also, easy to make, without any special gourmet skills.
Although I made this recipe more than week ago, I am publishing it just now, I had quite busy week. One of the reasons what kept me busy was making delicious dessert for Thanksgiving and I do my best to share that one with you too, soon as possible.
However, lets talk about these yummy Autumn Gnocchi that are truly perfect for this season. I made them first time ever and I was little bit nervous, how they will turn out. Well, to my surprise, they were absolutely amazing and they are easier to make than I thought.
Not to forget, they are vegan and gluten free, which you may think would make them more challenging to make. Or maybe not as tasty as traditional kind, nevertheless, I can assure you, that you don’t have to worry about that. However, if you are not up to making them from the scratch but you like the pesto, then you can buy already made gnocchi or pasta of your choice.
For example, you could purchase DIFATTI GNOCCHI from Amazon, although I have not try them myself, so I do not know how they are. All I can say is that my daughter likes my gnocchi much better than regular store bought. Nevertheless, there is so many brands and maybe you even have a favorite that you like. I personally only buy pasta, usually brown rice or spelt like the one I use in my previous recipe, the ROSE FARFALLE. The spelt Farfalle would go well with this pesto as well.
They are definitely many types of pastas and combinations that can work for you. I am planning to make more pasta recipes in the near future, so if you have any suggestions, please let me know. Thank you for visiting and have a wonderful week!
- Blender, potato press or potato masher, knife, fork.
- 2 cups of fresh basil thick stems removed
- ¼ cup of pine nuts
- 1 tbsp nutritional yeast
- ½ tsp Himalayan pink salt to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Blend all in a blender until smooth.
- 1 lb 500gr yellow potatoes
- 1 ¼ cup gluten free mix flour I use Bob’s Red Mill
- Flour for dusting
- 2 tbsp Himalayan pink salt
- You may peal and cut the potatoes before boiling them or cook them whole and peal and cut them after. Both ways are fine, but the first option is little bit faster, and the potatoes are softer. Just make sure you drain all the water trough strainer.
- In a large bowl, mash potatoes with potato masher, or you can use dough blender like I did. However, the most ideal is potato press if you have one, especially if you cooked the potatoes whole.
- Gradually add flour with 1tbsp salt and blend all together.
- Knead the dough thoroughly and form a ball.
- Dust your working surface with flour and began rolling the ball into a shape of a long cylinder, about 1 ½ inch diam thick.
- Cut the cylinder in half and cut each half into smaller parts, about 1 inch thick.
- Move them aside, dust your working area.
- Take one of the pieces of dough, form a ball and then start shaping the ball into a long noodle, about ½ inch thick.
- Cut into small pieces, about ½ inch thick with knife.
- Take a fork and press each piece on the inside of the curve, while rolling the dough slightly with your fingers. (See video for instructions).
- In a large pot, bring water to boil, add salt, and toss gradually all in.
- Cook until they float to the surface, which can be between 2 to 4minutes.
- Scoop them carefully with slotted spoon and transfer into a dish of your choice.
- You can serve them just cooked with pesto, your favorite sauce, or you can let them cool down and sauté on heated oil until golden I did. (See video for details).
- You may serve with Shiitake mushroom and roasted tomatoes.