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.


Ingredients:

Gnocchi 

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 

Instructions:

Pesto: 

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. 

 

Gnocchi: 

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.  

ENJOY!  

Tips:

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.