pesto gnocchi 💚🥔
Welcome to those who were just scanning the web and serendipitously landed on my humble site 👋 whether you are in a rut and don’t know what to make; are in that loop of “sooo, what do you want to eat tonight?”; or have fallen into the infinite black hole of saved recipes from social media (the internet is truly ultimate purveyor of maximalist TL;DR content overwhelm 😵💫🫠🤭). I hope you enjoy — it brings me great joy to sprinkle any ease into your life — cheers to your good health, good love & good fortune!
And per my usual caveat, I do not claim to be a doctor or a chef. I do not dream of being a fancy food blogger. I’m just a gal who enjoys living and eating for optimum well-being. I like to creatively alter, and occasionally create, recipes to make them as balanced as possible, in both taste and health. I’ve come to learn soul-food and body-fueling food are both real and equally important, hence the critical importance and beauty of mind-body-soul eating! ✨ I typically like to begin with a key ingredient or two that I’m hoping to work with, search for a preexisting recipe as a guide, then play with measurements and make swaps to level up nutrient density. Consider this a destination for healthy recipe inspiration, where you’ll never have to scroll through any continuously re-populating ads. One of my primary goals is to add a little simplicity in places I’ve found murky.
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This potato gnocchi recipe is from Pasta Social Club broken down below, followed by some sauce ideas 😋
GNOCCHI
1 1/2 lbs (about 2 large) russet or other floury potatoes
1 1/4 c all-purpose flour, plus more for dusting*
1/2 tsp pink Himalayan salt
1 pasture-raised egg, beaten
1/3 c Parmigiano Reggiano, finely grated
A dash of nutmeg
*I try to cook with very little flour, but when I do use it, I like to use Jovial, Organic Einkorn All-Purpose Flour — I just feel like it’s one of the cleanest readily available options and leaves me feeling better!
PESTO
2 c basil
2 garlic cloves
1/2 c grated parmesan and/or 1 tbsp nutrition yeast
3 tbsp chopped walnuts or pine nuts
1/4 c avocado oil
1 - 3 tbsp fresh squeezed lemon juice
Pink Himalayan salt and fresh cracked black pepper to taste
***my preference is the use the cheese sprinkled on top, rather than in the sauce
INSTRUCTIONS
For the gnocchi —
Halve the potatoes crosswise and submerge them in a pot of salted cold water. Bring to a boil and cook until the potatoes are tender and easily pierced with a knife (about 25 minutes). Thoroughly drain the potatoes. When they’re cool enough to handle but still warm, remove the skins (they should peel right off!). Gently mash them with a potato masher or fork.
Spread the potatoes out on a paper towel-lined baking sheet so the steam can evaporate and allow them to cool completely. Pat them dry with more paper towels to remove any excess moisture before using.
Add the flour to a large mixing bowl and, with your fist, make a large hole (or "well") in the center. Add half of the potatoes, half the egg, half the cheese and a dash of nutmeg to the well. Follow with the remaining potatoes, egg, cheese, and nutmeg. Scoop the flour from the bottom of the bowl and gently mix everything together until combined. Transfer the mass to a wooden surface and knead very lightly until everything is generally evenly incorporated (no more than a minute — the mixture should not be particularly smooth).
Cut the dough into four or five pieces. Dust each piece with flour and gently roll into a thick rope, about an inch in diameter, then cut the rope into pillows of desired size. Transfer gnocchi to a baking tray lined with parchment paper and a light dusting of flour.
Cook the gnocchi immediately in salted boiling water until they float. For longer term storage, blanch the gnocchi in boiling water until they float, then freeze them on a flat tray until solid before transferring them to a freezer-safe container. Cook again straight from frozen.
Once boiled, pan fry gnocchi to crisp before adding sauce. Heat oil in a large non-stick skillet over medium-high. Transfer the gnocchi directly from the cooking water to the hot oil with a slotted spoon. Cook in a single layer undisturbed until golden (about 3 - 5 minutes), then flip and repeat.
For the quick and easy, but extra healthy pesto —
In a food processor (I use a NutriBullet) pulse basil, garlic, cheese or yeast, nuts, oil, lemon, salt and pepper until smooth.
As with everything I make, I love to know the ingredients will fuel not only a beautiful plate, but a beautiful feeling inside. I will again caveat, I’m not a nutritionist, but as holistic health coach, here’s some functional food for thought:
GARLIC
Garlic is one of the most medicinal edible healing plants, plus versatile and delicious! Naturally low in calories and rich in vitamin C, B6 and manganese, garlic also contains trace amounts of various other nutrients. Diets routinely containing raw and cooked garlic boost immunity, lowering risks of many cancers, as well as combatting sickness, including the common cold. It’s anti-inflammatory, cholesterol lowering and can reduce blood pressure, as well as improve overall cardiovascular health, including lowering the risk of heart disease. Garlic contains antioxidants that support the body’s protective mechanisms against oxidative damage from free radicals contributing to the aging process, which may help prevent Alzheimer’s and Dementia! Its antioxidant, antibacterial and antimicrobial rich makeup supports your beauty routine by killing acne-causing bacteria on the skin from the inside out. Those same antibacterial properties in fresh garlic can even kill the bacteria that lead to food poisoning, including salmonella and E.coli.
BASIL
Fresh basil offers a healthy dose of blood-clotting vitamin K, as well as vitamin A, manganese and magnesium. Basil is also an excellent source of calcium, iron, vitamin C and even omega-3 fatty acids. Beyond the basic cooking use, basil oil is highly antimicrobial, used for treating gut dysbiosis, as well as topically treating cuts, wounds and skin infections.
AVOCADO OIL
EVOO isn’t the only super oil out there! Rich in a multitude of antioxidants (including vitamins A, E, B12), improving skin and wound healing, avocado oil is also swimming in heart-healthy fat, oleic acid, which is thought to possibly reduce the risk of chronic conditions such a heart disease and dementia. Additionally sited to reduce total and LDL (bad) cholesterol, inflammatory cytokines and blood sugar, as well as symptoms of arthritis! And it doesn’t stop there, avocado oil is high in lutein, an antioxidant that can only be obtained from your diet and has major benefits for the eyes, known to possibly reduce the risk of cataracts and macular degeneration. Additionally, avocado oil enhances the absorption of nutrients, as some nutrients, need to be combined with fat in order for our bodies to absorb them, such as the fat-soluble vitamins A, E, D and K, as well as carotenoids such as beta-carotene, lycopene, lutein, and zeaxanthin. Finally — avocado oil can be used on anything, particularly when cooking on high heat, as it has a whopping 520 degree smoke point!
PINK HIMALAYAN SALT
Since pink Himalayan salt is less processed than table salt, your body has an easier time processing it, as it doesn’t require as much water to clear out the excess sodium! It also contains more than 80 minerals and elements, including potassium, iron, calcium and (naturally occurring) iodine, aiding our body’s natural detoxification process and promoting the removal of bacteria. This can even help lower blood pressure, as iodine supports our body’s electrolyte balance, allowing our intestines to absorb more nutrients.
***important to note, quality is essential — always shop organic, whole, preferably in season, ideally know where your food is coming from and thoroughly wash those fruits + veggies!
