Indulge in the delightful flavors of Autumn Gnocchi with Pesto, a tantalizing and nutritious dish that will surely leave a lasting impression on your guests and provide a memorable dining experience with your cherished ones. Moreover, it’s a breeze to prepare, requiring no advanced culinary expertise.
Although I prepared this recipe over a week ago, I’m finally sharing it now due to a hectic schedule. One of the reasons for my busy week was crafting a delectable Thanksgiving dessert, which I promise to share with you soon. However, let’s dive into these delectable Autumn Gnocchi, perfect for this season. It was my first time making them, and I must admit I was a tad nervous about the outcome. To my pleasant surprise, they turned out absolutely amazing and were easier to prepare than I initially anticipated.
What’s even more remarkable is that they’re vegan and gluten-free. You might assume that these characteristics could make them more challenging to make or less tasty than the traditional variety. Rest assured, you need not worry about that. However, if you’d prefer not to make them from scratch, you can easily purchase pre-made gnocchi and pair them with the delicious vegan pesto. For instance, you could explore options like DIFATTI GNOCCHI on Amazon, although I haven’t personally tasted them, so I can’t provide a flavor review. I can only attest that my daughter prefers my homemade gnocchi over store-bought versions.
While on the topic of pasta, I typically opt for whole-grain options like brown rice or spelt, such as the ROSE FARFALLE I used in my previous recipe. Spelt Farfalle pairs wonderfully with this pesto as well. The world of pasta offers countless varieties and combinations to suit your preferences, and I’m planning to share more pasta recipes in the near future.
I hope you enjoy this one and give it a try. If you have any suggestions, please feel free to leave a comment. Thank you for visiting, and I wish you a fantastic week ahead!
AUTUMN GNOCCHI
Equipment
- potato press or masher
- Blender
- Knife
- fork
Ingredients
- PESTO
- 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.
- GNOCCHI
- 1 lb 500gr yellow potatoes
- 1 ¼ cup gluten free mix flour I use Bob’s Red Mill
- Flour for dusting
- 2 tsp Himalayan pink salt
Instructions
- 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.
