Savory Basil-Pine Nut Pesto over Homemade Gluten-Free Gnocchi

Gluten-Free Gnocchi with Basil Pine Nut Pesto: A Fresh Take on Italian Classics

Are you craving a dish that feels like a warm Italian hug but need it to be gluten-free? Our Gluten-Free Gnocchi with Basil Pine Nut Pesto might just be the culinary delight you’ve been searching for. This recipe offers a homemade dining experience that ensures everyone, regardless of dietary restrictions, can enjoy a classic Italian meal.

Gluten Free Italian Inspiration!

This recipe was born out of a desire to recreate a beloved Italian staple for those who follow a gluten-free diet. Inspired by traditional gnocchi and the vibrant flavors of basil pesto, this dish uses gluten-free alternatives to bring a comforting meal to your table without compromising on taste or texture. The addition of tapioca starch to the dough ensures that each bite of gnocchi retains that delightful chewiness we all love.

Why You’ll Love It

• Healthier Option: Completely gluten-free and can be made vegan with simple substitutions.
• Rich and Flavorful: Homemade basil pine nut pesto delivers a fresh, robust flavor that’s hard to resist.
• Surprisingly Simple: Despite its gourmet appeal, this recipe is straightforward and fun to prepare.
• Visually Impressive: Perfect for serving to guests when you want to impress with your culinary skills.

Quick Grocery List

For the Gluten-Free Gnocchi:

• Russet potatoes
• Egg (or substitute)
• Gluten-free all-purpose flour
• Tapioca starch

For the Basil-Pine Nut Pesto:

• Fresh basil leaves
• Pine nuts
• Garlic
• Parmesan cheese (or vegan substitute)
• Extra virgin olive oil
• Lemon

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Total of 45 minutes
• Equipment Checklist: Large pot, potato masher/ricer, mixing bowls, slotted spoon, food processor or blender, skillet
• Dietary Adjustments: Easily adaptable for vegan diets
• Serving Size: Serves 4
• General Notes: For best results, ensure potatoes are cool before mixing to prevent the egg from scrambling.

Gluten-Free Gnocchi with Basil Pine Nut Pesto – Easy Homemade Italian Dinner Recipe

DifficultyMedium

Servings4

Prep time30 minutes

Cook time15 minutes

Total time45 minutes

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Ingredients

For the Gluten-Free Gnocchi:

• 2 medium russet potatoes, peeled and cubed
• 1 large egg, lightly beaten
• 1 cup gluten-free all-purpose flour, plus extra for dusting
• 1/4 cup tapioca starch, (adds stretch and chew)
• 1/2 tsp salt

For the Basil-Pine Nut Pesto:

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, toasted
• 2 cloves garlic
• 1/2 cup Parmesan cheese, grated (or vegan substitute)
• 1/2 cup extra virgin olive oil
• 1/2 Juice of lemon
• Salt & pepper, to taste

Instructions:

• 1

  For the Gluten-Free Gnocchi:

  1. Boil the potatoes: In a large pot, cover cubed potatoes with cold water and bring to a boil. Cook until fork-tender (about 10–12 minutes). Drain and let cool slightly.

  2. Mash the potatoes: Use a potato ricer or masher until smooth and lump-free. Let cool completely.

  3. Make the dough: Place mashed potatoes in a mixing bowl. Add egg, salt, tapioca starch, and gluten-free flour. Mix with hands until a soft, non-sticky dough forms. Add more flour 1 tbsp at a time if too sticky.

  4. Shape the gnocchi: Cut the dough into 4 pieces. Roll each piece into a long rope (about 1/2 inch thick), then cut into 1-inch pieces. Optional: roll each piece over the tines of a fork for texture.

  5. Cook the gnocchi: Bring a pot of salted water to a boil. Add gnocchi in batches. Once they float to the top (about 2–3 minutes), remove with a slotted spoon.

• 2

  For the Basil-Pine Nut Pesto:

  1. Toast the pine nuts in a dry skillet over medium heat until golden (2–3 minutes). Let cool.

  2. Blend the pesto: In a food processor, combine basil, garlic, pine nuts, lemon juice, and Parmesan. Pulse a few times. Then slowly drizzle in olive oil while blending until smooth. Season with salt and pepper.

• 3

  Assemble:

  1. Gently toss warm gnocchi with the pesto in a large bowl.

  2. Top with extra Parmesan, fresh basil, or a drizzle of olive oil if desired.

  3. Serve immediately.

Equipment

• Large pot
• Potato masher or ricer
• Mixing bowls
• Slotted spoon
• Food processor or blender
• Skillet (for toasting pine nuts)
• Fork (for shaping gnocchi, optional)

Nutrition

Calories	460
Carbohydrates	48g
Cholesterol	55mg
Fat	26g
Fiber	4g
Protein	9g
Saturated Fat	5g
Sodium	320mg
Sugar	2g
Trans Fat	0g
Unsaturated Fat	18g

Substitutions

• Pine Nuts: Replace with walnuts, cashews, or sunflower seeds for a twist.
• Dairy-Free: Swap Parmesan for nutritional yeast to keep it vegan.
• No Tapioca Starch: Arrowroot or cornstarch can be used as alternatives.

Variations

• Spinach Pesto: Introduce baby spinach in place of some basil for a milder, earthy flavor.
• Sweet Potato Gnocchi: Use sweet potatoes instead of russets for a sweeter, colorful variant.
• Crispy Gnocchi: After boiling, pan-fry gnocchi until golden for added texture and flavor.

Let’s Get Cooking

Pro Tips for Success:

• Cooling the Potatoes: Ensure potatoes are at room temperature before adding the egg to avoid cooking it prematurely.
• Dough Handling: Mix the dough gently; overworking it can make gnocchi tough.
• Freezing for Later: Lay out uncooked gnocchi on a tray to freeze before storing in bags, allowing you to enjoy them later without extra prep.

Art Of

Mastering gluten-free gnocchi involves ensuring the dough has just the right moisture content. Tapioca starch is key here, as it provides elasticity that gluten usually offers. Also, when making pesto, adding oil gradually while blending helps achieve a smooth, emulsified sauce.

Tips and Variations

• Experiment with different nuts and cheeses in your pesto to customize the flavor profile.
• Consider adding a touch of chili flakes for a pesto with a kick.

Nutrition Breakdown (Per Serving)

• Calories: 460 – A hearty portion size without being overly calorific.
• Carbohydrates: 48g – Provides energy for your day.
• Cholesterol: 55mg – Moderate; consider using a cholesterol-free egg substitute if needed.
• Fat: 26g – Healthy fats from olive oil and pine nuts.
• Fiber: 4g – Helps digestion and adds to satiety.
• Protein: 9g – Good for muscle repair and building.
• Saturated Fat: 5g – Moderation is key; less than 10% of total daily calories.
• Sodium: 320mg – Well within a healthy range for sodium intake.
• Sugar: 2g – Naturally occurring; no added sugars.
• Trans Fat: 0g – None present, which is ideal.
• Unsaturated Fat: 18g – These are the good fats that help with heart health.

Storing and Reheating

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze uncooked gnocchi separately before transferring to a bag for extended storage.
• Reheating: Best reheated by sautéing for a crisp exterior.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought pesto instead?
A: Absolutely, though making it fresh enhances flavor and customization.

Q: Why did my gnocchi fall apart during cooking?
A: This usually means the dough was too moist; add a bit more flour next time.

Q: Can I use a different type of flour?
A: Yes, any gluten-free flour blend suitable for baking should work, though results may vary.

Engage and Share!

Loved this recipe? Leave a comment below, rate it, or share your delicious results on social media. Trying different variations or substitutions can lead to exciting new flavors, so don’t hesitate to get creative!

Looking for more Gluten Free Dishes?

• Creamy Parmesan & Crisp Pancetta Gluten-Free Spaghetti Carbonara
• Cheesy Mozzarella & Pepperoni Gluten-Free Pizza