Gluten & Dairy Free Pesto Bacon Gnocchi

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Course: Main Course
Cuisine: Italian
Keyword: gnocchi
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2 people


  • 500 g potatoes
  • salt and pepper for seasoning
  • Pinch nutmeg
  • 150 g gluten free plain flour
  • 1 egg beaten
  • 2 tbsps dairy free pesto *
  • 4 slices smoked bacon chopped


  • Peel the potatoes and cut into quarters
  • Place the potatoes in a large pan of boiling salted water for 20 minutes
  • Drain the water away from the potatoes and return to the heat to dry the potatoes for 2-3 minutes
  • Mash the potatoes and season with nutmeg, salt and pepper
  • In a large bowl place the flour, mashed potato and beaten egg
  • Work together to form a smooth soft dough
  • Divide the dough into four balls
  • Roll into sausage shapes about 1cm thick
  • Cut the four sausage shapes into 1cm dumplings and score the top with a fork
  • Dust gently with flour
  • Bring a large pan of salted water to the boil
  • Tip in the gnocchi and cook until they float to the top about 10-15 seconds
  • Remove from the pan with a slotted spoon and set aside
  • Fry the bacon in a shallow pan until crisp
  • Add in the gnocchi and stir though the pesto
  • Divide between two bowls and enjoy


 * You can find my recipe for dairy free pesto here: Gluten and Dairy Free Basil Pesto

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