Hey there, food lovers! If you’re looking for a quick and easy weeknight dinner that also happens to be super tasty, you’ve hit the jackpot with Gluten-Free Italian Gnocchi with Pesto!
This dish is all about those pillowy bites of gnocchi tossed in a fresh, homemade pesto sauce that’ll have you feeling like you’re dining in a cozy Italian trattoria. It’s gluten-free, which means everyone can enjoy this delightful meal without worry! Plus, you can customize it to your heart’s content—add cherry tomatoes, pine nuts, or even grilled veggies to switch things up. Perfect for those nights when you need comfort food but don’t want to spend hours in the kitchen.
So, if you’ve been wondering how to make gluten-free gnocchi from scratch, I’m here to guide you every step of the way to a plate of deliciousness!
Serving and Pairing Suggestions:
Now that you’ve whipped up this dreamy Gluten-Free Italian Gnocchi with Pesto, let’s talk serving! It pairs beautifully with Roasted Vegetables, adding a nice crunch to balance the soft gnocchi. If you’re feeling extra fancy, try it alongside Tuscan Grilled Chicken Under a Brick for a hearty protein-packed meal.
For a lighter option, serve it with a refreshing Spinach and Pomegranate Salad—the pomegranate seeds add such a fun pop of flavor! And if you want to sip something amazing while enjoying your dinner, I recommend trying a Watermelon Sangria; it’s a total crowd-pleaser and complements the rustic vibes of this dish perfectly.
Tips and Notes:
- Use Fresh Herbs: For the best flavor, use fresh basil in your pesto. If you can’t find it, you can substitute with spinach or arugula, but it might alter the flavor a bit.
- Gnocchi Storage: You can freeze any leftover gnocchi. Just make sure to spread them out on a tray to freeze before transferring them to a bag so they don’t stick together.
- Pasta Water Magic: Save a bit of pasta water when draining your gnocchi. Adding a splash helps your pesto sauce cling better and creates a creamy texture.
Want to get your hands in some gluten-free goodness? Make sure to give this recipe a try or explore more of our blog for tasty dishes you can whip up in no time!
Gluten-Free Italian Gnocchi with Pesto
Equipment
- 1 Pot
- 1 Large mixing bowl
- 1 Fork or potato masher
- 1 Wooden spoon
- 1 Spoon for serving
- 1 Blender or food processor
Ingredients
- 2 cups gluten-free flour - plus more for dusting
- 1 pound potatoes - preferably russets, cooked and mashed
- 1 large egg
- 1 teaspoon salt
- 1/4 cup basil leaves - for pesto, plus more for garnish
- 1/4 cup pine nuts - toasted
- 1/2 cup extra virgin olive oil
- 1/4 cup parmesan cheese - grated, optional
- 1 clove garlic - minced
- Salt and pepper - to taste
Instructions
- In a large mixing bowl, combine the cooked and mashed potatoes with the gluten-free flour and salt.
- Make a well in the center of the mixture and add the egg. Mix until a dough forms. If the dough is too sticky, add more flour as needed.
- On a floured surface, roll the dough into long ropes and cut them into 1-inch pieces.
- Use a fork to press on each piece to create a slight indentation.
- In a pot of boiling salted water, cook the gnocchi in batches. They are done when they float to the top, about 2-3 minutes.
- Meanwhile, make the pesto by combining basil, pine nuts, garlic, and parmesan cheese (if using) in a blender or food processor. Slowly drizzle in the olive oil while blending until smooth.
- Toss the cooked gnocchi with the pesto. Season with salt and pepper to taste.
- Serve immediately, garnished with additional basil or Parmesan cheese if desired.