Rocket Pesto Gnocchi

Making homemade gnocchi requires a little patience, but the process is very rewarding and – if you’re like us – you’ll also find it super therapeutic.

Ingredients

-1 people+

Metric

Method

1. 1

   Put the potatoes into a large saucepan of salted water and bring to the boil, then boil for 15 minutes or until the potatoes are completely soft.

   
2. 2

   Meanwhile, toast the pine nuts in a pan on a medium heat for 3–4 minutes or until they begin to brown. Give the pan a shake every so often to prevent them burning. Set them aside.

   
3. 3

   Use a large slotted spoon to remove the potatoes from the saucepan and transfer them to a mixing bowl, reserving the water for later. Leave the potatoes for a few minutes to steam dry so most of the moisture escapes, then add 2 tablespoons of the nutritional yeast, the sage, and pinches of salt and pepper. Use a potato masher to mash the ingredients together until completely smooth.

   
4. 4

   Transfer the mashed potato to a floured worktop or a large chopping board. Pour half the flour on to the potato and use your hands to fold it into the flour. Add the remaining flour and gently knead the dough until no creases remain. Avoid overworking the dough, otherwise the gnocchi will be chewy. If the dough feels too sticky, add more flour as you go.

   
5. 5

   Mould the dough into a ball and slice it in half. Roll out one half into a long sausage about 3cm (1”) thick, then slice the dough at 2cm (3/4”) intervals to create the gnocchi. Pick up a piece of gnocchi and roll it between the palms of your hands – compressing the dough to remove any creases – then roll it down the back of a fork to create those signature gnocchi grooves. Repeat until all the gnocchi pieces have been used up, then apply the same method to the remaining half of dough.

   
6. 6

   Bring the saucepan of leftover water back to the boil (add extra boiling water if necessary so it’s at least 10cm (4”) deep, then carefully drop in the gnocchi and give them a stir to prevent them sticking to the bottom of the saucepan. As soon as the gnocchi float to the top they’re ready, so use a large slotted spoon to remove them and transfer them to a plate.

   
7. 7

   Put 1 tablespoon or so of vegan spread into a large pan on a medium heat. As soon as the spread has melted, add the gnocchi to the pan and fry for 4–5 minutes, stirring occasionally to prevent them sticking to the pan.

   
8. 8

   Meanwhile, make the pesto by putting the garlic into a food processor along with the rocket, basil, 2 tablespoons of the toasted pine nuts, the remaining 2 tablespoon of nutritional yeast, olive oil, lemon juice, and pinches of salt and pepper. Process until the nuts have mostly broken down.

   
9. 9

   Add the cherry tomatoes to the gnocchi and fry for another 2 minutes, stirring occasionally. It’s important you don’t cook them too long in the pan, otherwise they’ll lose their tenderness.

   
10. 10

    Remove the pan from the heat and stir in the pesto, along with the mixed leaves. Serve with the rest of the pine nuts. Yuuuum!