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