Gnocchi is deceptively simple to make and doesn’t need any special equipment. Some people use eggs to bind their gnocchi together but you can make it without, as in this recipe, making the dish plant based. It’s a great base for pesto, creamy or tomato based sauces, or in baked dishes as an alternative to pasta. This is a simple pesto dish, which I generally serve with lots of fresh vegetables, but again, you can have whatever you like to accompany it!

With this recipe, you can add as much or as little tomato puree as you like. Two tablespoons gives it a hint of flavour (and pink) but you can add much more if you want it to really taste of tomato. You can also experiment with other flavours – herbs or spinach are great, just make sure you puree them first.

Vegetarian, plant based, dairy free

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Tomato gnocchi with watercress pesto

A simple plant based gnocchi with fresh spring watercress pesto. A great base for lots of vegetables or your choice of grilled meat or fish.

Course

Main Dish

Cuisine

Dairy Free, Plant Based, Vegetarian

Prep Time

45 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 500 g Potatoes Larger floury ones are best
• 100 g plain flour
• 2 tblsp tomato puree
• Handful pine nuts
• Pinch sea salt

Pesto

• 30 g watercress
• 3 tblsp olive oil
• 20 g cashew nuts
• 15 g Parmesan cheese (optional)

Course Main Dish Cuisine Dairy Free, Plant Based, Vegetarian Prep Time 45 minutes Cook Time 15 minutes Servings people Ingredients 500 g Potatoes Larger floury ones are best 100 g plain flour 2 tblsp tomato puree Handful pine nuts Pinch sea salt Pesto 30 g watercress 3 tblsp olive oil 20 g cashew nuts 15 g Parmesan cheese (optional)

Instructions

1. Start by making the pesto. It will last for a good few days in the fridge so can be made in advance, although it is a very quick process! Simply whizz all of the ingredients in a blender. Add a little more olive oil if it is too thick for your liking and blend until you have a fairly smooth consistency.
2. To make the gnocchi, peel the potatoes and boil or steam until really soft. Drain off excess water and leave until cool enough to handle. Mash finely and add the tomato puree. The amount doesn’t have to be exact – it’s really a matter of taste. I just squeeze a good bit in!
3. Add a generous pinch of salt and then start to stir in the flour. Use a fork to mix to start with, but it’s easiest to use your hands once the dough is a little less sticky. 100g is about the right amount, but add bit by bit and stop when you have a smooth dough that doesn’t stick to you.
4. Use your hands to roll out into sausage shapes about 2cm thick. Cut into pieces. If you want a traditional gnocchi look, press a fork gently into the top of each.
5. To cook, bring a pan of water to a simmer. Cook a handful of gnocchi at a time; you don’t want to overcrowd the pan. Drop the gnocchi into the simmering water. They will sink then rise to the top when ready. It usually takes 2-3 mins but will depend how large your pieces are.
6. Serve straight away with lots of the fresh pesto, a sprinkle of pine nuts and whatever else you fancy! A big pile of purple kale was perfect in this dish.