My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Gnocchi with Creamy Zucchini Pesto

Gnocchi with Creamy Zucchini Pesto

It’s a big call to make, but this is the best thing I’ve eaten a while. Definitely the best gnocchi I’ve made yet. And also the quickest I’ve ever been in getting a recipe up on the blog (that should give you an idea to just how delicious this is!).

Fluffy, soft pillows of potato gnocchi paired with a creamy, cheesy and flavour-packed zucchini pesto. Satisfying, filling and light at the same time. It’s comfort food heaven.


Bonus points for being gluten free too! I’ve had plenty of stodgy gluten free gnocchi fails in my time, but these are anything but that and we have the wonderful tapioca flour to thank for that! The amount of flour you need may vary depending on how starchy or floury your potatoes are, so feel free to add it bit by bit, aiming for a soft, workable gnocchi dough.

I promise you won’t regret giving this recipe a try, and don’t forget to tag me on Instagram if you do!



  • 500g boiled and peeled potatoes

  • 1/4 cup (40g) tapioca flour

  • 120g chickpea flour

  • Pinch of salt

  • 2 small zucchinis

  • 1/4 cup hemp seeds

  • 1/4 cup nutritional yeast

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 2 tsp dried oregano

  • Black pepper and salt, to taste


  1. To make the gnocchi, mash potatoes so no lumps remain, then add to a bowl with sifted salt, chickpea and tapioca flour. Use your hands to gently combine until a soft dough forms. Be carefully not to overwork the dough or your gnocchi will become too dense!

  2. Form 4 balls out of the dough, and roll into long logs. Then cut logs into gnocchi-sized pillows and if you like, roll on the back of a fork to get that typical gnocchi pattern.

  3. Meanwhile, steam chopped zucchini until soft. Once cooked, add to blender with hemp seeds, garlic and onion powders, oregano and Nutritional yeast, then blend until super smooth and creamy. Season with salt and pepper to taste.

  4. Bring a pot of water to the boil, then add gnocchi and simmer until they float to the surface. Transfer to a bowl using a slotted spoon.

  5. Toss gnocchi with zucchini pesto, and serve with fresh rocket and vegan parmesan. Enjoy!


  • This recipe serves 2-4 people.

  • You may have to adjust the amount of flour depending on how starchy and floury your potatoes are, so feel free to add it bit by bit. Aim for a soft, workable dough.

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