Vegan Pizza Stuffed Gnocchi

In a large pot, cover potatoes with cold water, bring to a boil, then simmer for 30 minutes until fork tender, drain, and peel skin off with a fork while still warm.

On a work surface, put potato through a ricer or mash, then sprinkle with salt, and gently combine using hands or a dough cutter.

Next, add flour a bit at a time, drizzle in oil, gently work it into a dough, fold the dough in overlapping layers to help combine, and let it rest for 30 minutes. The dough should be soft.

Cut the dough ball into 3 equal pieces, then on a floured surface, gently roll into a long rope about 1 inch thick and flatten until about 2 inches wide.

Using a piping bag with a 1/4 inch opening or a plastic bag with the bottom corner cut, pipe sauce across the length of the rope in the middle, leaving a border at the top and bottom of the dough, then top sauce with cheese shreds, and do not overstuff.

Seal the gnocchi by bringing the top and bottom of the dough together, pinching dough together the length of the rope, and roll back and forth to ensure seal.

Then cut into 1-inch pieces, place on a parchment-lined tray, and repeat with remaining dough.

On stovetop, using a nonstick pan, cook gnocchi in batches with a pat of butter on medium high heat for 4-5 minutes on each side or until crisp, and season as desired.