As I was prepping the gnocchi, I was like, "is this going to be worth it at all? Couldn't I just pour the pesto over the gnocchi?" That version of me was stupid, because these were uniquely delicious.
Sources: Bianca Zapatka | Serves: 4 | Time: 45 min
Gnocchi
1 large sweet potato
1 ¼ cup flour (+ more for dusting)
2 tbsp tapioca flour
1/2 tsp salt
2-3 tbsp oil for frying
Spinach Pesto
4 cups baby spinach
1/3 cup parsley chopped
2 garlic cloves minced
1/2 pine nuts or sunflower seeds, or other nuts (I used pecans)
1-2 tbsp lemon juice
1/4 cup olive oil adjust to desired consistency
S&P, to taste
To serve
Vegan parmesan
Fresh basil
Instructions
Cook the whole potato in salted water for about 30 minutes, or until tender. (The cooking time varies depending on their size). Then drain and peel the potato. Press them through a potato ricer (or mash with a potato masher). Set aside to cool.
In the meantime, purée all the ingredients for the pesto with a stick blender or in a regular blender. Adjust the amount of oil as needed, then fill the pesto into a piping bag.
When the potatoes are cooled, add the flour, tapioca flour, and salt. Knead with your hands until a dough forms. (Add more potato flour as needed until the dough is no longer sticky).
Divide the prepared gnocchi dough into two portions. Start with one portion and roll it into a long strand, about 1-inch wide, on a lightly floured working surface. Then flatten the strand with a floured rolling pin and pipe the pesto in the middle of the dough.
Use a spatula and carefully fold one side of the dough over the pesto. Then gently roll the stuffed dough over the side seam so the pesto is well sealed in the middle.
Use a sharp knife to cut the stuffed gnocchi strand into bite-sized pieces. Dust the pieces with a little flour and carefully transfer them on a wooden board while you make the rest.
Heat a little oil in a non-stick pan (or skillet) over medium heat. Add the gnocchi in batches and cook from all sides until crisp and tender, about 8 minutes.
Garnish your crispy pan-fried stuffed gnocchi with vegan parmesan and fresh basil or other toppings you like. Enjoy!