Homemade Vegan Pesto Stuffed Gnocchi
Ingredients
- 1.5 pounds potatoes
- 1 cup flour
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- pepper to taste
- 1/2 cup vegan pesto
- butter (a small amount for frying)
Preparation
In a large pot, cover potatoes with cold water, bring to a boil, then simmer for 30 minutes until fork tender, drain, and peel skin off with a fork while still warm
On a work surface, put the potato through a ricer or mash it, spread it out, wait 5 minutes until less hot, then sprinkle with salt and pepper, gently combine using hands or a bench scraper, taste, and adjust seasoning
Add flour a bit at a time, drizzle in oil, gently work it into a dough by folding in overlapping layers for 2-3 minutes, the dough should be soft, and let it rest for 15 minutes
Cut the dough ball into 4 equal pieces, on a floured surface, gently roll into a long rope about 1 inch thick, then gently flatten until about 2 inches wide
Using a piping bag with a 1/4 inch opening or a plastic bag with the bottom corner cut, pipe pesto across the length of the rope in the middle, leaving a border at the top and bottom of the dough
Seal the gnocchi by bringing the top of the dough to the bottom and pinching together along the length of the rope, then roll back and forth to ensure a good seal
Cut into 1-inch pieces and place on a parchment-lined tray, repeat with the remaining dough
Bring a well-salted pot of water to a slow boil and cook the gnocchi in batches, they will rise to the top in 2-3 minutes, use a slotted spoon to drain the water
In a nonstick pan, cook the gnocchi in batches with a pat of butter over medium heat for 4-5 minutes on each side or until crisp, season as desired, and serve with more pesto
