Vegan Gnocchi with Fresh Basil Pesto Easy & Delicious! || Summer recipes

Looking for a cozy, plant-based dinner idea? This homemade vegan gnocchi with fresh basil walnut pesto is the perfect recipe for anyone who loves to cook at home. Made with fluffy baked potatoes, olive oil, and just the right touch of nutmeg, these pillowy gnocchi are easy to shape and quick to cook. Paired with a vibrant, dairy-free basil pesto made from toasted walnuts, lemon, garlic, and fresh basil, this dish is bursting with flavour. Whether you’re vegan, vegetarian, or just craving a delicious meat-free meal, this simple recipe is a guaranteed hit. Serve it with your favourite vegan burrata or parmesan for an extra indulgent finish. Watch now for step-by-step instructions and elevate your next dinner night!

Recipe:
1 hour 10 mins
Serves 6
Gnocchi
1kg Maris piper or King Edwards/ baking potatoes
100g flour type 00 (sifted)
1/2 grated nutmeg
20ml olive oil

Pesto
2 cups/50grams basil
1/2 cup/60grams raw walnuts
1/4cup/60mls olive oil extra virgin
1tbsp lemon juice and zest
2 large garlic de stemmed
splash of water
salt for taste

1. Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and salt (draws out the moisture) then put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft.
2.Once baked and while hot (not too hot) carefully scoop out the potato flesh and either run them to a sieve or a potato rice.
3. On a board/ clean table add the sifted flour, nutmeg and olive oil. Gently incorporating the flour with the mash making sure not to over mix. Divide into 4 then roll . Then with each roll cut again into halves then roll. Add more flour to the board and start cutting into bitesize pieces.
4.Run them along the back of a fork to create ridges if you wish.
5.In simmering salted water lower the gnocchi, a few at a time not too much…just enough to coat the bottom of the pan.
6. After a few minutes (4-6 min) they should float to the top. Then plunge them into iced water for a few minutes then remove.
Basil Pesto:

1. Start picking the basil of the stem. Save the stem for tomato sauces etc. Set to the side.
2.With the garlic remove the inside of the garlic as it will be bitter and set to the side.
3. Grate and juice the lemon into a bowl.
4.Toast the walnuts to release their oils for 5 mins on medium heat. Do not burn!
5.Pulse the nuts into a processor until crumbly then add the rest of the ingredients.

6.Reheat the gnocchi in hot water for 3 mins or so and place in a bowl. To that bowl add few tablespoons of the pesto. Dont cook the pesto.

Then simply plate with your favourite vegan buratta like Julienne Bruno Burrella.
Be fancy and finish with some basil and vegan parmesan.

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