This savory and satisfying gnocch might just be your new favorite comfort dish.

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Creamy Pesto Gnocchi

  • Prep Time: 1 hour and 30 mins.
  • Cook Time: 30 mins.
  • Total Time: 2 hrs.
  • Yield: 4 servings

This savory and satisfying gnocch might just be your new favorite comfort dish.



1 lb russet potatoes, washed 

1 cup Simple Mills Artisan Bread Mix 

1 tsp apple cider vinegar 

¾ tsp salt 

olive oil 

Vegan Pesto 

½ cup raw pumpkin seeds 

2 cloves garlic 

3 oz (about 4 cups) basil 

1 tbsp lemon juice 

⅔ cup olive oil 

1 tsp salt 

¼ tsp black pepper 

Roasted Vine Tomatoes 

1-2 lbs cherry tomatoes on the vine 

olive oil 



PREHEAT oven to 350ºF. 

SPREAD pumpkin seeds on a baking sheet and toast in the oven for 8-10 minutes. 

ALLOW pumpkin seeds to cool before making pesto. 

BLEND toasted pumpkin seeds and garlic with a food processor, blender, or immersion blender.  

ADD basil and blend until a paste is formed. 

TRANSFER the paste to a separate bowl or jar. 

ADD olive oil, lemon juice, salt, and black pepper to the basil paste.  

STIR together with a spoon. 

STORE in a glass jar for up to 1 week. 


Roasted Vine Tomatoes: 

PREHEAT oven to 350ºF 

PLACE tomatoes still on the vines on a baking sheet and brush gently with olive oil. 

ROAST for 10-15 minutes, until the tomatoes are tender and some start to split. 



BRING water to a boil and add potatoes whole with skins on. 

BOIL until potatoes are tender, about 25-30 minutes, then remove and let cool enough to handle. 

REMOVE potato skins and pass through a potato ricer, or use two forks to break up and aerate. 

ADD about 1 ¼ cups (300 grams) riced potatoes, Simple Mills Artisan Bread mix, apple cider vinegar, and salt to a food processor. 

PULSE until dough forms a ball. It should be firm and not too sticky. Add more flour if needed. 

DUST a clean work surface with Simple Mills Artisan Bread mix. 

REMOVE dough from food processor and divide into quarters. 

ROLL out into a log and cut into bite size pieces. 

ROLL each bite size piece of dough into small balls in between your hands.  

MAKE gnocchi by rolling each ball over a fork or a gnocchi board. 

TRANSFER gnocchi onto a baking dish and dust with flour. 

BRING water to a boil and add gnocchi. 

COOK fresh gnocchi until they float, about 2-4 minutes. 

REMOVE gnocchi from the water with a skimmer and transfer to a dish. 

HEAT a skillet over medium-low heat and add olive oil. 

ADD gnocchi and fry until golden and crisp, flipping to cook each side. 

SERVE with homemade pesto, roasted vine tomatoes, and cheese.  



Freeze Prepared Gnocchi: Place prepared gnocchi in the freezer on a baking sheet. Once frozen, transfer to a freezer safe container. Gnocchi may be frozen for up to two months.