Gnocchi Al Pesto Di Basilico Recipe
FRESH POTATO GNOCCHI IN A BASIL PESTO SAUCE SPRINKLED WITH VEGAN CHEESE
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Ingredients
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Gnocchi
Basil pesto (vegan)
To finish & serve
Method
Gnocchi
- 1
bake or boil potatoes
Preheat oven to 425°F (220°C) if baking. Prick whole russet potatoes several times with a fork. Bake directly on the oven rack for 45–60 minutes until tender when pierced, OR place whole, unpeeled potatoes into a large pot of cold water, bring to a boil, and simmer 30–40 minutes until tender. Baking yields drier potatoes which make lighter gnocchi.
- 2
- 3
mix dough
Gather the cooled riced potatoes into a mound on the work surface; sprinkle 1 tsp of salt over them. Make a well and add 1 tablespoon olive oil. Begin adding the all-purpose flour a little at a time (reserve about 1/4 cup extra), folding gently with your hands or a bench scraper. Press and fold until a soft, slightly sticky dough forms. Avoid overworking—stop when dough holds together and springs back slightly (you may not need all the flour). If dough is too sticky, sprinkle up to the reserved 1/4 cup flour or dust with semolina for handling.
- 4
shape gnocchi
Divide dough into 4 pieces. Roll each piece into a rope about 3/4 inch (2 cm) thick. Cut ropes into 3/4-inch (2 cm) pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured (semolina) sheet pan spaced so they don't touch.
- 5
cook gnocchi
Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into boiling water. Stir gently to prevent sticking. When gnocchi float (about 1–2 minutes), cook for an additional 30–45 seconds, then remove with a slotted spoon to a bowl. Reserve 1/2 cup of the starchy cooking water before discarding the rest. If you prefer, you can pan-sear the boiled gnocchi briefly in a nonstick skillet with 1 tsp olive oil until golden on both sides (optional).
Basil pesto (vegan)
- 6
- 7
blend pesto
In a food processor or high-speed blender, combine the basil leaves, toasted nuts, garlic cloves, vegan grated Parmesan-style cheese, lemon juice, salt, and black pepper. Pulse to break down ingredients. With the motor running, slowly stream in the 1/2 cup extra-virgin olive oil until the mixture becomes a smooth but slightly textured pesto. Taste and adjust seasoning—add more salt, lemon, or a splash of cooking water to loosen if needed. If you prefer a chunkier texture, pulse less; for a silkier sauce, add 1–2 tbsp extra oil or a little of the reserved cooking water.
- 8
adjust consistency
If pesto seems very thick, stir in 1–3 tablespoons of the reserved gnocchi cooking water to reach a sauce-like consistency that will coat the gnocchi evenly.
To finish & serve
- 9
combine gnocchi and pesto
Place the hot, drained gnocchi into a large warm sauté pan or mixing bowl. Add a few tablespoons of the reserved cooking water and 1 tsp olive oil. Spoon in 3/4 of the pesto and gently toss or fold so each gnocchi is coated. Add more pesto to taste and more reserved water as needed to create a glossy sauce that clings to the gnocchi.
- 10
finish and garnish
Taste and adjust with salt and black pepper. Transfer gnocchi to serving plates. Sprinkle evenly with the remaining vegan grated cheese and garnish with fresh basil leaves. Drizzle a little extra-virgin olive oil over each serving if desired.
- 11
serve
Serve immediately while warm. Leftovers keep refrigerated in an airtight container for up to 2 days—reheat gently in a skillet with a splash of water.