Gnocchi with pesto, tomato sauce, and Dreamfarm

  • Prep: 30 minutes

  • Cook: 10 minutes

  • Difficult: Medium

  • Serves: 4 people

Ingredients

Gnocchi:
• 500 g potatoes, peeled and boiled
• 1½ cups all-purpose flour (plus more if needed)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 Dreamfarm plant-based mozzarella alternative

Basil Pesto
• 50 g basil leaves
• 2 tablespoons walnuts
• 1 teaspoon nutritional yeast
• 6 tablespoons olive oil
• ¼ teaspoon sea salt

Tomato Sauce
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 8 cherry tomatoes
• ½ cup canned peeled tomatoes (crushed)
• ½ tablespoon sea salt

Preparation

Gnocchi:
Boil the potatoes (best if done the day before so they lose moisture and require less flour). Let cool. Mash the potatoes into a smooth purée. In a large bowl, combine the mashed potatoes with flour, oil, and salt. Knead by hand until homogeneous. Roll the dough into logs and cut into 1.5 cm pieces. Shape them by rolling on a fork or gnocchi board. Bring salted water to a boil, cook half the gnocchi for 3–4 minutes, then drain. Repeat with the second half.

Basil Pesto:
Pound all the ingredients in a mortar until you get a smooth paste. Alternatively, use an immersion blender.

Tomato Sauce:
In a pan, heat the olive oil. Add the minced garlic and cherry tomatoes. Cook for 5–6 minutes. Add the crushed canned tomatoes and salt. Cook for another 5 minutes. Add the cooked gnocchi and stir to coat for 1 minute.

Serving:
Plate the gnocchi with the sauce, top with basil pesto, and add pieces of Dreamfarm mozzarella alternative.