June 22, 2015

We love making inclusive meals that everyone can eat, and whether you are a vegan or your friends are, this is a wonderful recipe that proves just how delicious veganism can be.  (recipe adapted in part from Keepinitkind.com)



For the Pesto:




⅓ cups pinenuts

large bunch of basil

2-3 cloves garlic

⅔ cups olive oil

salt and pepper as desired



Place all ingredients in a high-powered food processor and blend until smooth.  Easy!


For the Gnocchi:


4 russet potatoes

1 ½ cups all purpose flour

1 TB olive oil

salt and pepper



Preheat oven to 400.  Place ruseset potatoes on a baking sheet, pierce each one several times with a fork, and bake for 1 hour.

Bring a large pot of water with a dash of salt to boil as the potatoes are nearing done.

Remove the potatoes from the oven once the hour is up, and as soon as they are cool enough to handle, remove all of the skin.

Place the skinless baked potatoes in a bowl and mash them with a masher thoroughly, until your arm muscles are sore.

Add the olive oil, salt, and pepper, according to how flavorful and salty you prefer.

Begin to add the flour in bit by bit as you work it into the potatoes with your hands.

Once the flour and potato are thoroughly mixed, take a small ball of the mixture and drop it in the boiling water.  Check to see if it rises to the top of the water without falling apart.  If it falls apart or loses pieces, you may want to add more flour.

Turn the boiling water down to a simmer as you make the individual gnocchi, since it takes a little while.

Flour a flat surface.  Place a ball of dough on the floured surface, and roll it into a long cord, less than an inch in diameter. Slice the cord into ½ inch pillows.  These will be your gnocchi!

In order to get the traditional gnocchi shape, gently roll each individual potato pillow down the face of a fork with your thumb, creating ridges on one side and a small dimple on the other side.

Repeat this step until all the dough has been turned into individual gnocchi.

Drop the gnocchi into boiling water in batches.

When they rise to the top of the water, remove them.  Place them spaced out on a baking sheet.


Distribute the pesto over the gnocchi and mix gently.  Don’t worry if the gnocchi get a bit mushed together, this is inevitable, and they will still taste amazing!


Share, and Enjoy!!

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