Gnocchi with pistachio pesto

Pesto Italian cuisine

To avoid a gummy and heavy texture, the potatoes are baked instead of boiled. The potatoes and the flour are then gently incorporated by lightly folding, mixing, and softly kneading. By keeping kneading to a minimum, this recipe allows the gnocchi to have a fluffier texture and prevents it from becoming overworked and chewy. Although heavenly on its own, this gnocchi tastes even better when paired with a pistachio pesto. This is a vegan recipe.