This is a super simple vegan gnocchi recipe for tasty homemade mini potato dumplings that are stuffed with green spinach pesto. These gnocchi are crispy on the outside but soft, pillowy and flavorful on the inside, plus they're so easy to make with helpful tips and step-by-step photos!
Cook the whole potatoes in salted water for about 30 minutes, or until tender. (The cooking time varies depending on their size). Then drain and peel the potatoes. Press them through a potato ricer (or mash with a potato masher). Set aside to cool.
In the meantime, purée all the ingredients for the pesto with a stick blender or in a regular blender. Adjust the amount of oil as needed, then fill the pesto into a piping bag. (Feel free to toast the pine nuts in a pan without additional oil before blending for a nuttier flavor. You won't need all of the pesto but you can use it for other dishes, *see notes).
When the potatoes are cooled, add the flour, potato flour, and salt. Knead with your hands until a dough forms. (Add more potato flour as needed until the dough is no longer sticky).
Stuff & Fold Gnocchi (*see step-by-step photos above in the blog post)
Divide the prepared gnocchi dough into two portions. Start with one portion and roll it into a long strand, about 1-inch wide, on a lightly floured working surface. Then flatten the strand with a floured rolling pin and pipe the pesto in the middle of the dough.
Use a spatula and carefully fold one side of the dough over the pesto. Then gently roll the stuffed dough over the side seam so the pesto is well sealed in the middle. (Alternatively, roll out the dough on a piece of cling foil or parchment paper and wrap it using the foil).
Use a sharp knife to cut the stuffed gnocchi strand into bite-sized pieces. Dust the pieces with a little flour and carefully transfer them on a wooden board while you make the rest.
Heat a little oil in a non-stick pan (or skillet) over medium heat. Add the gnocchi in batches and cook from all sides until crisp and tender, about 8 minutes. (Please make sure to leave enough room between each gnocchi, so do not overload the pan. Also, please be careful when flipping the gnocchi, because the open side with the pesto should not touch the bottom of the pan).
Garnish your crispy pan-fried stuffed gnocchi with vegan parmesan and fresh basil or other toppings you like. Enjoy!