Yes, Our Tomato Pesto Gnocchi Recipe Is Entirely Vegan
Prep Time:
1 hour, 10 minutes
Cook Time:
37 minutes
Servings:
5 Servings
Ingredients
  • 2 ¼ pounds russet potatoes, scrubbed
  • 2 ½ cups all-purpose flour
  • Pinch of salt
  • 1 (8-ounce) jar oil-packed sun-dried tomatoes
  • ¼ cup pine nuts
  • 1 clove garlic
  • 5 basil leaves
  • 1 head fennel, fronds only
  • 5 tablespoons extra virgin olive oil
  • ¼ teaspoon salt, or more to taste
Directions
  1. Place the potatoes in a pot of lightly salted water. Leave the skin on the potatoes.
  2. Bring the water to a gentle boil and cook the potatoes for about 30 to 35 minutes, until fork tender.
  3. Meanwhile, drain the sun-dried tomatoes well but don't blot them dry.
  4. Put all of the pesto ingredients in a food processor and blend, scraping the sides when needed, until well mixed, creamy, and uniform. Set the pesto aside.
  5. Mix the flour and salt together in a bowl. Set aside.
  6. Drain the potatoes, cut them in half, and pass the hot potatoes through a potato ricer (cut side down so the peels don't clog the openings) and onto a lightly floured work surface. Remove the peels from the ricer occasionally. Start the next step while the potatoes are still warm.
  7. Sprinkle half the flour on top of the potatoes and start mixing with a fork in a tossing motion, then add the rest of the flour and continue to mix with the fork until the flour is evenly dispersed.
  8. Working quickly, use your hands to press and lightly knead the mixture into a smooth, even ball of dough.
  9. Flatten the dough until it's about ¾ inch high and cut it into long strips about 1 inch wide.
  10. Press and roll each strip with your palms while pushing them out to the sides to form long cylinders of dough, no more than ½ inch wide.
  11. Cut the cylinders into short pieces about ¾ inch long.
  12. Press one side of each piece with your thumb to make a depression while rolling the other side against the tines of a fork mark it with lines. Alternatively, you can roll the pieces against a gnocchi board.
  13. Sprinkle flour on a kitchen towel before laying the gnocchi down in a single layer. Do not let the gnocchi touch. Sprinkle a little more flour on top and let them dry out slightly.
  14. Bring a large pot of salted water to a boil.
  15. Cook the gnocchi until they float to the top of the water, about 2 to 3 minutes. Cook them a handful at a time if you don't have a large pot. Do not overcook them.
  16. Remove the gnocchi from the water with a spider strainer or slotted spoon (do not drain them in a colander) and place them in a serving dish or large bowl. Don't pour the water out of the pot yet.
  17. Add the pesto and carefully mix it with the gnocchi, adding a little of the pasta cooking water to aid mixing and make it creamier.
  18. Serve immediately.