“`html

Gathering around the dinner table with family and friends is a cherished tradition in many homes. Today, we bring you a recipe that encapsulates the essence of comfort and togetherness—Vegan Gnocchi with Pesto. This dish is an exquisite blend of soft and pillowy gnocchi complemented by the vibrant flavors of homemade basil pesto. Perfect for a cozy dinner with loved ones, this recipe offers a delightful experience of both taste and connection, encouraging creativity and a shared love for wholesome, plant-based meals.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Skill Level: Intermediate

  • 500g potatoes, peeled and boiled
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
  • Extra pine nuts and basil leaves for garnish
  1. Mash the boiled potatoes until smooth. Allow to cool slightly.
  2. In a large bowl, combine the mashed potatoes, flour, and salt. Mix gently until a soft dough forms.
  3. Transfer the dough onto a floured surface and knead briefly. Divide into four portions.
  4. Roll each portion into a long rope, about 1/2 inch thick. Cut ropes into 1-inch pieces.
  5. Using a fork, gently press each piece to create ridges.
  6. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
  7. To make the pesto, combine basil leaves, pine nuts, garlic, olive oil, and nutritional yeast in a food processor. Blend until smooth. Season with salt and pepper.
  8. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the cooked gnocchi and sauté until lightly golden.
  9. Toss the gnocchi with the pesto sauce, ensuring each piece is well coated.
  10. Serve the gnocchi on plates, garnished with extra pine nuts and fresh basil leaves.

Tips and Variations:

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • If fresh basil is unavailable, spinach or arugula can be used to make the pesto.
  • Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a bit of oil.
  • If pine nuts are not available, almonds or walnuts can be used in the pesto.

This Vegan Gnocchi with Pesto pairs wonderfully with a fresh garden salad and a glass of sparkling water with a splash of lemon. For dessert, consider serving a light sorbet or fruit salad to complement the rich flavors of the main dish.

At Zynahz, our mission is to bring joy and creativity into your kitchen through delightful and heartwarming recipes. We hope this Vegan Gnocchi with Pesto recipe inspires you to gather your loved ones and create lasting memories. We would love to see your culinary creations, so please share your results with us!

Don’t forget to share this recipe with friends and family and explore more of our delicious offerings. Follow Zynahz on social media and sign up for our newsletter for the latest recipes and kitchen tips. Let’s continue to bond, create, and enjoy the wonderful world of food together!

“`

Categorized in:

Uncategorized,

Last Update: January 1, 2025