Homemade Vegan Pesto Stuffed Gnocchi
Ingredients
- 2-3 large russet potatoes (about 1 1/2 lbs), baked, peeled, and chopped
- 1 cup flour
- 1 tsp olive oil
- 1 tsp kosher salt
- pepper
- 1/2 cup vegan pesto
Preparation
Rice the potatoes or mash them, spread the riced potato out, sprinkle with salt and pepper, and gently combine using hands or a bench scraper. Give it a taste and adjust until it tastes good to you.
Add flour a bit at a time, drizzle in the oil, and gently work it into a dough. Fold the dough in overlapping layers to help combine for 2-3 minutes. The dough should be soft and not sticky at all. If it’s sticky, add more flour. Let it rest for 15 minutes.
Cut the dough ball into 4 equal pieces. On a well-floured surface, gently roll each piece into a long rope about 1 inch thick, then flatten it 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 the 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 it together along the length of the rope. Roll it back and forth to ensure a good seal.
Cut the rope into 1-inch pieces. Place them on a parchment-lined tray and repeat with the remaining dough.
Bring a well-salted pot of water to a boil on the stovetop and cook the gnocchi in batches over a slow boil. They will rise to the top in 2-3 minutes. Use a slotted spoon to drain and remove them.
In a nonstick pan, cook the gnocchi in batches with a pat of butter on medium heat for 4-5 minutes on each side or until crisp. Season as desired and serve with more pesto.
