Purple Sweet Potato Gnocchi with Green Pea Avocado Pesto
Ingredients
Gnocchi
- 2 cups almond milk
- purple sweet potato
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 cups all-purpose flour
- olive oil for brushing
Pesto
- 1 minced garlic clove
- 1 very ripe avocado
- 2 tablespoons fresh lemon juice
- 1/4 cup pinenuts
- handful basil leaves
- 1 cup defrosted green peas
- 1/3 cup vegan parmesan or 3 tablespoons nutritional yeast
- 1/4 cup plus 2 tablespoons water
- salt and black pepper to taste
Preparation
Mash the purple sweet potato with 2 cups almond milk using a potato masher until very smooth.
Add 2 tablespoons nutritional yeast, 1 teaspoon salt, and 1/2 teaspoon black pepper, and mix well.
Gradually add 1.5 cups all-purpose flour and incorporate with hands until dough forms. If too sticky, add a little more flour.
Let the dough rest for 10-15 minutes.
Transfer dough to a floured surface and cut into 4 equal parts using a pastry cutter or sharp knife.
Roll each part into strands about 1/2-inch thick.
Cut strands into desired gnocchi-sized pieces.
Cook gnocchi in boiling water and remove with a slotted spoon once it rises to the surface.
Brush gnocchi with a little olive oil and bake on a lined sheet at 400F until crispy, about 15 minutes.
For the pesto, blend on high: 1 minced garlic clove, 1 very ripe avocado, 2 tablespoons fresh lemon juice, 1/4 cup pinenuts, a handful of basil leaves, 1 cup defrosted green peas, 1/3 cup vegan parmesan or 3 tablespoons nutritional yeast, and 1/4 cup plus 2 tablespoons water.
Season the pesto with salt and black pepper to taste.
