Vegan Gnocchi with Pesto Recipe | How to make Vegan Gnocchi with Pesto Recipe
Vegan Gnocchi with Pesto Recipe
Vegan Gnocchi With Pesto Recipe
Rather than going the traditional pesto pasta route, I decided to switch it up with pillowy, delicious gnocchi.
If you have never had gnocchi before, then stop what you are doing and go get some immediately!
You don’t know what you’re missing out on.
These little guys are simple potato dumplings that are seriously comforting and filling. This dish comes together with such little effort that I always feel like I’m forgetting something when I make it. The prep is nothing more than chopping up a few vegetables, tossing everything together, and then baking for about twenty minutes. The end result is a bright and vibrant meal that’s bursting with juicy roasted veggies and soft, pillowy, pesto-coated gnocchi pieces. If you want to make this with frozen gnocchi, simply add an extra ten minutes to the cooking time and you’re all set.
Ingredients:
Recipe:
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Step 1 Knead the dough for making Gnocchi
To prepare this delicious dish, take a dough kneading plate and add ragi flour, rice flour, and pearl millet flour in it with mashed potato. Mix well and add a little Aquafaba and knead a soft dough.
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Step 2 Cook gnocchi in salted water
Once the dough is done, shape small portions of it into long snakes and cut them into half-inch pieces. Keep aside. Then, put a large pan/pot over medium flame and add water to it with some salt. Mix well and bring it to a boil. Drop the gnocchi in water and cook for 3-4 minutes or until gnocchi have risen to the top. Once done, drain and remove.
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Step 3 Prepare pesto
Now, add basil, peeled garlic cloves, walnuts, olive oil, and salt to taste in a blender jar. Blend well and transfer to a bowl. Now, put some olive oil in a pan over medium flame. Then, add 2-3 finely chopped garlic, then add a few tablespoons of freshly prepared pesto and gnocchi. Stir well and then add some boiled water for a little pureed consistency. Serve hot.
