Oat Flour Gnocchi With Low Fat Green Pesto

5 from 2 votes

I love this Slimming oat flour gnocchi recipe from scratch! It's so soothing and delicious with a low fat green pesto.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: gnocchi, pasta, pesto

Servings: people

Calories: 283kcal

Bring a large pan of salted water to the boil and cook the potatoes in their skins for about 15 minutes or however long until they start to flake.
Once cooked, drain them and place them in a large bowl of cold water to make them cool enough to handle for peeling.
Discard the skins and mash until smooth and set aside.
In a food processor or blender, blitz the oats until fine. If you wish to sieve them, feel free but I don’t bother.
Pour almost all of the oats in to the mash, holding back some for dusting and crack in an egg to the potato mix and roughly combine with a fork.
Now start squishing it together with your hands until combined and then transfer it to a clean work surface for some kneading.
Don’t worry about kneading perfectly, you just want it smooth with no lumps (you can watch my video here 1:59 in if you’re nervous).
Then dust the surface, pinch big chunks of the dough and roll them in to sausages and cut them in to 2.5cm chunks.
Place them in to a fresh pan of salted boiling water and cook for around 2 minutes (you can tell they’re done once they float to the top) and scoop them out.
If you’re making the pesto, just blitz everything together and pour over the gnocchi and serve!