Anti Inflammatory Gluten Free Potato Gnocchi with Basil Pesto
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 lbs russet potatoes (about 3 medium)
- 1 cup rice flour, plus more for dusting
- ¼ cup tapioca starch
- 1 large egg
- ½ tsp fine salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 garlic cloves
- ½ tsp fine salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For finishing
- 1 tbsp extra-virgin olive oil
- salt, for the pasta water
For serving
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
- 2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean, lightly rice-flour-dusted baking sheet. Spread the riced potato out and let it steam-dry for 5 minutes — the drier the potato, the less flour you'll need.
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