Vegan Pesto Stuffed Gnocchi

Cover potatoes with cold water in a large pot, 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 the potato through a ricer or mash it, spread it out, wait 5 minutes until less hot, then sprinkle with salt and pepper, gently combine using hands or a bench scraper, give a taste and adjust until it tastes good.

Add flour a bit at a time, drizzle in oil, gently work it into a dough by folding in overlapping layers for 2-3 minutes, the dough should be soft, then let it rest for 15 minutes.

Cut the dough ball into 4 equal pieces, on a floured surface gently roll each into a long rope about 1 inch thick, then flatten to about 2 inches wide.

Using a piping bag with a 1/4 inch opening or a plastic bag with the corner cut, pipe pesto across the length of the rope in the middle, leaving a border at the top and bottom.

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

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

Bring a well-salted pot of water to a slow boil and cook gnocchi in batches until they rise to the top in about 2-3 minutes, use a slotted spoon to drain.

In a nonstick pan, cook the gnocchi in batches with a pat of butter over medium heat for 4-5 minutes on each side or until crisp, season as desired and serve with more pesto.