This Mushroom Pesto Gnocchi is a rich and savory dish that combines tender gnocchi with a creamy, earthy mushroom pesto sauce, creating a perfect balance of flavors for any occasion.
Gnocchi:
- 4 medium-sized potatoes
- 2 1/2 cups flour (all-purpose, spelt) (the type of flour you use will determine the texture of your pasta)
- 2 TBSP olive oil
- 1 tsp salt
Pesto:
- 1/2 cup parsley with stems
- 1/2 cup cilantro with stems
- 1 cup of fresh basil
- 1/3 cup pumpkin seeds
- 1/2 lemon
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 4 garlic cloves
- 1/4 cup of vegan parmesan cheese ( see note for homemade cheese recipe)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- salt to taste (add in 1/2 tsp at a time)
Mushroom Sauce:
- 1 package of baby bella mushrooms (16 oz)
- 1/2 cup of yellow onion medium diced
- 1/2 cup red pepper medium diced
- 1/4 cup tomato basil sauce
- 1/2 cup veggie stock
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp cumin
- 1 tsp adobo seasoning
- 1/2 tsp salt ( to taste)
- olive oil to saute mushrooms
DIRECTIONS:
- Boil the Potatoes: Peel and chop the potatoes into chunks. Boil in a large pot of salted water until fork-tender, about 10-15 minutes. Drain and let cool slightly.
- Mash the Potatoes: Once the potatoes have cooled, mash them thoroughly with a potato masher or fork until smooth.
- Make the Dough: On a clean surface, combine the mashed potatoes with the flour, olive oil, and salt. Mix until the dough begins to form.
- Shape the Gnocchi: Divide the dough into 4 equal portions. Roll each into a long log about 1-inch thick. Cut into small pieces, about 1 inch long. To create the classic gnocchi indentations, use a fork to gently press down on each piece.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the water. When they float to the surface (about 2-3 minutes), remove them with a slotted spoon and set aside.
- Blend the Pesto: In a food processor, combine the parsley, cilantro, pumpkin seeds, lemon juice, nutritional yeast, olive oil, garlic, vegan parmesan, garlic powder, onion powder, Italian seasoning, and pepper. Process until smooth, adding salt to taste. Adjust the consistency by adding a little more olive oil if needed.
- Mushroom Sauce: Heat a little olive oil in a large pan over medium heat. Add the diced onions and red pepper, sautéing until soft, about 5 minutes.
- Cook the Mushrooms: Add the mushrooms and cook until browned, about 7-8 minutes.
- Add Seasonings: Stir in the garlic powder, onion powder, black pepper, thyme, cumin, adobo seasoning, and salt. Cook for another 1-2 minutes.
- Add the Liquid: Pour in the tomato basil sauce and veggie stock. Stir to combine and simmer for 5 minutes to allow the sauce to thicken slightly.
- Combine Gnocchi and Sauce: Toss the cooked gnocchi into the pesto sauce, pour the mushroom sauce into a bowl. Top the gnocchi and garnish with extra vegan parmesan if desired. Enjoy your delicious mushroom pesto gnocchi!
