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Protein gnocchi with basil pesto


Preparation time: 30 minutes plus cooling time

The recipe is actually a little tricky. So take your time.

  • Peel the potatoes, cut into small pieces and boil for 20-25 minutes.
  • Leave the potatoes to cool (very important).
  • Place the potato pieces, protein powder, flour and spices in a blender and mix everything together thoroughly. The batter should have roughly the consistency of firm cake batter. Add flour or water if necessary.
  • Sift some flour onto the work surface and divide the dough into four parts.
  • Moisten your hands so that the dough doesn't stick to your fingers and shape the dough into long, round snakes.
  • Cut the snakes every 1.5-2 cm, press briefly with a fork so that the pesto sticks better and you have the raw gnocchi ready.
  • Place the gnocchi all together in gently boiling water for 3-4 minutes and wait until they float to the top. Then they are ready.
  • Now for the pesto

    1. Wash the basil thoroughly
    2. .
    3. Add the basil, pine nuts, garlic and olive oil to the blender.
    4. Mix all the ingredients until a creamy consistency is achieved.
    5. Season with salt and pepper and serve directly with the gnocchi.

    Nutri-Plus wishes you bon appétit!


    400g Potatoes, waxy
    60 g 3K protein powder,Neutral
    50 g Wheat flour
    1/2 tsp salt
    something nutmeg
    2 tablespoons flour for the work surface
    1 bunch Basil
    30 g Pine nuts
    1 Clove of garlic
    100 ml Olivesöl
    something salt, pepper