45 min
Gluten-Free Gnocchi with Pistachio Pesto
Recipe GLPR2dd495a2f2676d
Delicate, pillowy gnocchi made with roasted potatoes and potato starch, topped with a vibrant pistachio and mint pesto. This gluten-free Italian-inspired dish is naturally dairy-free, offering a light and elegant appetizer or starter with Mediterranean flavors.
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Ingredients
1 kg starchy potatoes
1 egg
100 g potato starch, plus more for dusting
Rock salt for baking tray
1 teaspoon sea salt
Pinch of grated nutmeg
1 small green zucchini, diced
80 g roasted pistachios
20 g chopped pistachios for garnish
4 tablespoons extra virgin olive oil
15 fresh mint leaves
Directions
Preheat your oven to 180°C (350°F). Spread a generous layer of rock salt on a baking tray to create a bed for roasting.
Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Arrange the pierced potatoes directly on the salt-lined baking tray. Bake for approximately 55 to 65 minutes, until they are tender and a knife easily pierces the flesh.
Remove the potatoes from the oven and let them cool slightly until you can handle them safely. Peel away the skin and pass the warm potato flesh through a food mill or mash thoroughly with a potato masher until smooth.
Lightly beat the egg in a small bowl. Add the beaten egg, sea salt, and a pinch of nutmeg to the mashed potatoes. Mix gently by hand until the ingredients are evenly combined.
Dust a wooden work surface with potato starch. Spread half the measured potato starch on the surface, place the potato mixture on top, and cover with the remaining potato starch. Using a spatula, work the mixture until the starch is fully incorporated and the dough becomes smooth and holds together.
Dust your hands with potato starch. Pinch off small portions of dough and roll them gently between your palms to form balls about the size of hazelnuts. Arrange the finished gnocchi on a clean tray dusted with potato starch, spacing them so they do not touch.
To make the pesto, place the diced zucchini, roasted pistachios, fresh mint leaves, extra virgin olive oil, and sea salt into a blender. Pulse until the mixture reaches a smooth, uniform consistency, scraping the sides as needed.
Bring a large pot of salted water to a rolling boil. Working in batches if needed, gently drop the gnocchi into the water. They will float to the surface within 2 to 3 minutes—this signals they are fully cooked. Use a slotted spoon to transfer the cooked gnocchi to a serving bowl.
Pour the pistachio pesto over the warm gnocchi and gently toss to coat all pieces evenly. Top with the chopped pistachios for garnish and serve immediately.
