Rocket Pesto Gnocchi: A Vegan Comfort Dish to Savor

There’s something magical about a plate of soft, pillowy gnocchi paired with the vibrant freshness of rocket pesto. It’s the kind of meal that feels like a warm hug—simple to make yet sophisticated in taste. This Rocket Pesto Gnocchi recipe brings together the best of plant-based cooking, with flavors that will leave you craving more.

In this guide, you’ll learn how to make gnocchi from scratch, whip up a zesty rocket pesto, and create a dish that’s as healthy as it is delicious.

Why You’ll Love Rocket Pesto Gnocchi

Rocket Pesto Gnocchi is more than just a meal; it’s a celebration of wholesome ingredients and bold flavors.

• Vegan and Nutritious: Made with plant-based ingredients that nourish your body.
• Perfect for Any Occasion: Whether it’s a cozy dinner for two or a weekend feast with friends, this dish fits the bill.
• Beginner-Friendly: You don’t need fancy tools or advanced skills to make it.

Ingredients for Rocket Pesto Gnocchi

Category	Ingredient	Quantity
Gnocchi	Potatoes	400g (14.1oz)
	Plain flour	140g (5oz)
	Dried sage	½ tsp
	Nutritional yeast	2 tbsp
	Salt and pepper	To taste
Pesto	Garlic cloves	2
	Rocket	Handful
	Basil	Handful
	Pine nuts	3 tbsp
	Extra virgin olive oil	2 tbsp
	Lemon juice	From 1 lemon
	Nutritional yeast	2 tbsp
	Salt and pepper	To taste
Toppings	Vegan spread	1 tbsp
	Cherry tomatoes	150g (5.3oz)
	Mixed leaves	Handful

Step-by-Step Guide to Making Rocket Pesto Gnocchi

1. Prepare the Potatoes

• Peel the potatoes and cut them into 3cm (1-inch) pieces.
• Add the pieces to a large saucepan with salted water, bring to a boil, and cook for 15 minutes or until completely soft.
• Remove the potatoes with a slotted spoon, letting them steam dry in a bowl for a few minutes.

2. Make the Gnocchi Dough

• Mash the potatoes until smooth. Add 2 tablespoons of nutritional yeast, the sage, and a pinch of salt and pepper. Mix well.
• Transfer the mashed potatoes to a floured work surface. Gradually add the flour, kneading gently until a smooth dough forms.
• Avoid overworking the dough, as this can make the gnocchi chewy. Add more flour if the dough feels sticky.

3. Shape the Gnocchi

• Divide the dough into two portions. Roll each into a long sausage about 3cm (1 inch) thick.
• Slice into 2cm (⅔ inch) pieces and roll each piece against the back of a fork to create grooves. Repeat with the remaining dough.

4. Cook the Gnocchi

• Bring the reserved water back to a boil. Drop the gnocchi into the water, stirring gently to prevent sticking.
• Once the gnocchi floats to the surface, it’s ready. Remove with a slotted spoon and set aside.

5. Fry the Gnocchi

• Heat 1 tablespoon of vegan spread in a large pan over medium heat.
• Fry the gnocchi for 4–5 minutes, stirring occasionally, until golden brown.

6. Make the Rocket Pesto

• Toast 2 tablespoons of pine nuts in a dry pan until lightly browned.
• Add garlic, rocket, basil, toasted pine nuts, nutritional yeast, olive oil, lemon juice, and a pinch of salt and pepper to a food processor. Blend until the nuts are broken down and the pesto is smooth.

7. Final Touches

• Halve the cherry tomatoes and add them to the pan with the gnocchi. Fry for 2 minutes, then remove from heat.
• Stir in the pesto and mixed leaves until well combined.

Tips for Perfect Rocket Pesto Gnocchi

1. Use Starchy Potatoes: Varieties like Russet or Yukon Gold work best for fluffy gnocchi.
2. Toast the Pine Nuts: Toasting enhances the flavor of the pesto.
3. Don’t Overcook the Gnocchi: As soon as they float, they’re done!
4. Adjust the Pesto Consistency: Add more olive oil if you prefer a thinner pesto.

Serving Suggestions

Rocket Pesto Gnocchi is delicious on its own, but you can pair it with:

• Garlic Bread: For a comforting Italian-inspired meal.
• Side Salad: A fresh arugula salad complements the flavors perfectly.
• White Wine: A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully.

Nutritional Information

Nutrient	Per Serving (Approximate)
Calories	310
Protein	7g
Carbohydrates	38g
Fat	13g
Fiber	4g
Sodium	120mg

Frequently Asked Questions

1. Can I freeze the gnocchi?

Yes! After shaping the gnocchi, freeze them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Cook directly from frozen when needed.

2. What can I use instead of rocket?

Spinach or kale are great substitutes for rocket in the pesto.

3. How do I make gluten-free gnocchi?

Use gluten-free all-purpose flour instead of plain flour. The texture might vary slightly.

4. Can I use a store-bought pesto?

Absolutely! Store-bought pesto is a convenient alternative, but homemade adds a personal touch.

5. What if I don’t have a food processor?

You can use a mortar and pestle to make the pesto, though it will be chunkier.

6. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little oil or vegan spread.

Final Thoughts

Rocket Pesto Gnocchi is a delightful dish that’s perfect for any occasion. Its combination of tender gnocchi, vibrant pesto, and fresh vegetables makes it a standout meal that’s both comforting and elegant. With simple, plant-based ingredients, it’s a recipe you’ll come back to time and time again.

So what are you waiting for? Gather your ingredients, follow this guide, and create a meal that’s sure to impress. Don’t forget to share your experience in the comments below!

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