Purple Potato Gnocchi with Vegan Pesto
This vibrant and naturally colorful dish is packed with flavor and nutrients. The fluffy purple potato gnocchi pairs perfectly with a rich, herbaceous vegan pesto made with nutritional yeast instead of Parmesan.
Ingredients
For the Purple Potato Gnocchi:
- 1 lb 450g purple potatoes
- 1 cup 125g all-purpose flour (or gluten-free flour blend)
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 tsp garlic powder optional
For the Vegan Pesto:
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/3 cup pine nuts or walnuts/almonds
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
Step 1: Make the Gnocchi
- Cook the Potatoes: Boil the purple potatoes whole (with skins on) until fork-tender, about 20-25 minutes. Drain, let cool slightly, and peel.
- Mash the Potatoes: Mash or rice the potatoes until smooth. Avoid over-mashing to prevent them from becoming gummy.
- Form the Dough: In a bowl, mix the mashed potatoes with flour, salt, olive oil, and garlic powder (if using). Gently mix until a soft dough forms. Avoid over-kneading.
- Shape the Gnocchi: Lightly flour a surface and roll the dough into long ropes, about 3/4-inch thick. Cut into 1-inch pieces. If desired, roll each piece over a fork or gnocchi board for ridges.
- Cook the Gnocchi: Bring salted water to a gentle boil. Drop gnocchi in and cook until they float (about 2-3 minutes). Remove with a slotted spoon and set aside.
Step 2: Make the Vegan Pesto
- Blend Ingredients: In a food processor or blender, add basil, nutritional yeast, nuts, garlic, and lemon juice. Pulse until finely chopped.
- Add Olive Oil: While blending, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
Step 3: Combine & Serve
- Sauté the Gnocchi (Optional): Heat a pan with a drizzle of olive oil and lightly pan-fry the gnocchi for a golden, slightly crispy texture.
- Toss with Pesto: Add the pesto to the pan, toss the gnocchi until evenly coated, and heat for 1-2 minutes.
Serve: Garnish with extra basil, crushed nuts, or a sprinkle of nutritional yeast. Enjoy!
Notes
For Gnocchi
Avoid Overworking the Dough: Over-kneading makes the gnocchi tough and chewy rather than soft and pillowy. Mix the dough until just combined.
Chill Before Cooking (Optional): Letting the shaped gnocchi rest in the fridge for 30 minutes can help them hold their shape better when boiled.
For Pesto
Use Fresh Ingredients: Fresh basil and quality olive oil make a big difference in flavor.
Storage & Meal Prep: Store pesto in an airtight container with a thin layer of olive oil on top to prevent browning. Refrigerate for up to 5 days or freeze in small portions for up to 3 months.