Tag: basil

Basil Pesto Carrot Gnocchi [vegan and gluten-free]

This basil pesto carrot gnocchi may just be my favourite thing EVER! I mean, I’m not going to lie, this is not a weekday dinner – making your own gnocchi is a faff that’s for sure. This is definitely more of a weekend meal, one to take your time and not stress over. I promise, it is worth the effort though, for sure!

But, this delicious pesto you could make any day of the week. Mix it through some pasta for a quick simple weekday dinner, or stir it through some courgette ribbons and add it to your lunchtime salad. You’ll never want to buy another jar of pesto once you’ve made your own!

Vegan pesto gnocchi

Vegan pesto gnocchi

Basil Pesto Carrot Gnocchi
Serves 4

For the pesto:
120g pine nuts
1 1/2 tubs of basil (the pots you can buy in the supermarket)
70ml olive oil
1 clove garlic
Salt and pepper

  • On a medium heat, toast the pine nuts in a dry pan for five minutes.
  • In a food processor, blitz the garlic clove and basil. Add the toasted pine nuts and olive oil and blend together until it’s as fine as you want it to be. 
  • Season with salt and pepper.

For the gnocchi:
6 medium carrots
400g potatoes
180g rice flour
Salt and pepper

  • Peel and boil the potatoes until cooked. In a separate saucepan, peel and boil the carrots until cooked.
  • Once they are both cooked, in a food processor, blend the cooked carrot until smooth, add the potatoes and mix until both are combined and no longer lumpy (use a potato masher if you don’t have a food processor).
  • Add the rice flour and season with plenty of salt and pepper and blend together until a doughy consistency is formed.
  • Shape into small balls using extra flour (this bit gets quite messy) and lay out on greaseproof. I used a fork to flatten them out a little and to give them an even shape.
  • In a pan of salted boiling water, lower to a simmer, then place the gnocchi into the water (you may need to cook half at a time so it doesn’t clump together).
  • The gnocchi will take two – four minutes to cook, once it has risen to the surface it is ready. Using a slotted spoon strain the excess water and place on a plate.
  • Heat the pesto in a pan on a medium heat, and add the cooked, strained gnocchi. Stir the pesto thoroughly through the gnocchi. Serve straight away.

Happy gnocchi days 🙂

Veronica x