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4.50 from 2 votes

Gluten Free Gnocchi with Truffle Pesto and Pico de Gallo

Gluten free gnocchi that are pillowy soft and fluffy on the inside and pan fried to a golden crispy buttery brown on the outside, tossed in garlicy, fragrant pesto and topped with fresh pico de gallo. 
Course Appetizer, Lunch, Main, Pasta
Cuisine Canadian
Keyword gluten free gnocchi, homemade gnocchi, potato gnocchi
Prep Time 30 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 37 minutes
Servings 2 people
Calories 618kcal
Author Julie & Debbie

Ingredients

FOR THE GNOCCHI

  • 4 russet potatoes
  • 1 cup bob's red mill gluten free all purpose flour , plus more for rolling
  • 1 large egg , beaten
  • 1/2 tsp salt

FOR THE TRUFFLED PESTO

  • 1 1/2 cups basil
  • 3 tbsp pine nuts cashews work great too
  • 1/2 cup parmesan
  • 2 cloves garlic
  • 1 large lemon juiced
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 tbsp truffle oil

FOR THE PICO DE GALLO

  • 2 medium tomatoes , seeded and diced
  • 1/2 medium onion , finely diced
  • 1/2 bunch cilantro
  • 1 jalapeno , minced (remove the seeds for less spice)
  • 1/2 tsp salt
  • 1 large lime juiced

FOR THE DISH

  • 2 cups gnocchi
  • 2 tbsp butter
  • 1/4 cup truffle pesto (or more to your liking)
  • 1/4 cup pico de gallo (or more to your liking)

Instructions

MAKE THE PESTO

  • Add the basil, lemon juice, pine nuts, garlic, salt, truffle oil and olive oil into a food processor and whiz it up really good until it becomes almost a paste.
  • If you need to, add a little more olive oil to reach your desired consistency. Put into a small bowl or jar and set aside.


MAKE THE PICO DE GALLO

  • Slice the tomatoes in quarters and remove the seeds. Slice the tomatoes in long skinny strips and dice. Add to a bowl.  Wash and chop the cilantro and add it to the tomatoes. 
  • Dice the onion and jalapeno. Remove the seeds of the jalapeno first for a little less heat. Add them to the same bowl. Sprinkle in the salt and squeeze in the lime. Stir well and place in the fridge.


MAKE THE GNOCCHI

  • Bake the potatoes in the oven at 375 degrees until they are soft and fully cooked. Take them out and let them cool completely. (I like to cut them in half to help them cool quicker) Scoop out the flesh into a bowl and put them through a potato ricer if you have it.  If not, mash the potato by hand really well.
  • Make a well with your potatoes, add the egg to the well and beat it a bit with a fork. Add 1/2 of the flour and begin to mix it into the potatoes with the fork and keep adding a little more flour as needed until the mixture becomes a soft dough. You will likely need to mix it with your hands and use all of the flour. Try to only mix as much as needed and no more. Bring the dough together to form a ball.
  • On a flat and floured surface, roll each piece of dough into a ball in your hand and then start rubbing your hands together to make a 'snake' out of the dough. Put the dough 'snake' on the surface and keep rolling your hands back and forth over it to make it long and evenly round until its about an inch thick. Cut the 'snake' into 1 inch pieces. Press a fork into each one to make an imprint if desired.
  • Either cook right away or freeze.


COOK THE GNOCCHI THE TRADITIONAL WAY

  • Boil water in a medium pot. When its boiling, throw in the gnocchi to cook. Meanwhile, heat a separate skillet on medium heat. As soon as the gnocchi starts to float, add the butter to the skillet to melt. Once all the gnocchi is floating, it is finished cooking. Scoop it out with a slotted spoon, shake off the water that you can and add it to the skillet.
  • Shake the skillet around good so the gnocchi doesn't stick. Flip the gnocchi over once it has browned on one side and brown the other.
  • Add the pesto and shake the pan to coat the gnocchi and warm the pesto up a bit. Put half the gnocchi on a plate and half on another. Sprinkle on some parmesan cheese and then some pico de galo.  Serve right away. 

COOK THE GNOCCHI THE FAST WAY

  • Add the butter into a frying pan on low to medium low heat and when its melted, add the gnocchi right away, shake the pan and toss the gnocchi in the butter. Put a lid on and cook for about 2 mins. Take the lid off, toss the gnocchi again and put the lid back on for 2 mins.
  • Remove the lid, turn up the heat to medium and let the gnocchi fry till browned on all sides. Add the pesto and toss the gnocchi in the sauce to warm the pesto. 
  • Pour onto a plate and scrape out the butter and pesto left behind on top.  Sprinkle on some parmesan cheese, spoon on some pico de gallo and serve right away! 

Nutrition

Serving: 1g | Calories: 618kcal | Carbohydrates: 90g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Fiber: 5g