Green Pea Pesto with Gluten-Free Cauliflower Gnocchi

Toast 1/3 cup pine nuts in a saucepan until lightly browned.

Add the toasted pine nuts, 2 cups defrosted green peas, 2 tbsp nutritional yeast, 3 finely minced garlic cloves, 2 cups fresh basil leaves, and the zest and juice of 1 lemon to a food processor.

Add 1-2 tbsp water or olive oil and pulse until smooth.

Season with salt and black pepper to taste.

Chop florets from 1 head cauliflower and steam until fork tender.

Squeeze the cooked cauliflower in a clean kitchen towel to remove excess water.

Place the cauliflower in a food processor and pulse until it forms a smooth purée, then salt to taste.

In a separate bowl, mix 1-1/4 cups oat flour, 4 tbsp tapioca starch, and 1/2 tsp salt (or to taste).

Add 1 cup of the cauliflower purée to the flour mixture and knead with hands until it forms a dough; add more purée if too dry.

Transfer the dough to a floured surface and cut into 4 equal parts.

Roll each part into strands about 1/2-inch thick.

Use a pastry cutter or knife to cut the strands into desired gnocchi-sized pieces. (Optional: roll gnocchi over fork tines to form an imprint.)

Cook the gnocchi in boiling water until they rise to the surface.

Optional: Sauté the cooked gnocchi in a non-stick pan with a small amount of olive oil until golden brown.