Pesto Tossed Golden Potato Gnocchi

Pesto Tossed Golden Potato Gnocchi

Gnocchi! It’s just fun to say. Also, pretty tasty to eat when paired with homemade pesto sauce and vino. 

Golden Potato Gnocchi

Golden Potato Gnocchi Preparation

Pesto Tossed Golden Potato Gnocchi

via Vegan Planet (Robin Robertson)

2 large baking potatoes
1 cup unbleached all purpose flour (or more as desired)
1 tsp salt
1/4 tsp turmeric (or more as needed)
1/2 cup vegan pesto at room temperature (recipe below)

Preheat the oven to 400 F. Puncture the potatoes in a few places and bake until soft, about 1 hour. Reduce the oven temperature to 275 F. Place the flour in a large bowl and sprinkle with the salt. Make a well in the center of the flour and set aside. Peel the potatoes while they are still hot and mash them using a potato masher or ricer. Sprinkle the turmeric, stirring gently to incorporate it. Place the potatoes in the center of the flour . Using a spoon, slowly draw the flour into the potatoes to form a slightly sticky dough, adding more flour if necessary. If a deeper yellow colour is desired, sprinkle on a little more turmeric. Knead the dough until smooth, 3 to 4 minutes.

Divide the dough into 6 pieces. On a floured board, roll each piece of dough into a 12 inch thick rope with the palms of your hands. Cut into 3/4 inch pieces, then roll each piece briefly between your fingers to smooth the edges. Press one side of each gnocchi against the tines of a fork. Working in batches, cook the gnocchi in a large pot of salted boiling water until they rise to the top, about 3 minutes. Remove with a slotted spoon and drain well. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the rest. Once all the gnocchi are cooked, place in a large shallow serving bowl, add the pesto, and toss gently to combine. Serve hot.

Basil Pesto

via Vegan Planet (Robin Robertson)

2 garlic cloves, peeled
1/3 cup pine nuts (can also use walnuts or almonds)
1/2 tsp salt
2 cups loosely packed fresh basil (can also use parsley or mint)
1/4 cup extra virgin olive oil

Finely grind the garlic, pine nuts, and salt together in a food processor or blender. Add the basil and process until minced. With the machine running, slowly add the olive oil in a steady stream through the feed tube until the pesto is blended into a paste. Transfer to a bowl, cover tightly, and refrigerate any pesto you don’t use immediately.


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