Soft homemade potato gnocchi tossed in a bright basil, pine nut and parmesan pesto. This plant based version swaps in cashews. Ready in about 1 hour 10 minutes.
Prep 30 min Cook 40 min Serves 4 Medium
Ingredients
🧂Salt1 tsp
🧄Garlic1 clove
🥔Potato700 g floury
🌿Fresh Basil2 cups leaves
🫙Olive Oil1/3 cup
🌾All-Purpose Flour1 cup
🫙Cashewsfinely ground with salt (vegan parmesan)
🫙Pine Nuts1/4 cup
Optional extras
🍋Lemon1/2, juiced
Instructions
1
For this plant based version, use cashews for parmesan cheese wherever the steps mention them.
2
Boil the potatoes whole until tender, peel and rice them while hot.
3
Mix in flour and salt to a soft dough without overworking; roll into ropes and cut into pillows.
4
Blend basil, pine nuts, parmesan, garlic, lemon and olive oil into a pesto.
5
Cook the gnocchi in salted boiling water until they float, then lift out.
6
Toss the gnocchi with pesto and a splash of cooking water; serve with extra parmesan.
Chef's tip
Rice the potatoes while hot and add only enough flour to bind for light gnocchi.
