Purple Sweet Potato Gnocchi with Green Pea Avocado Pesto
Ingredients
- 2 medium or large purple sweet potatoes
- 1/2 cup almond milk or preferred milk
- 2 tablespoons nutritional yeast
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1.5 cups all-purpose flour, add more if needed
- olive oil for brushing
Pesto components
- 1 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
Gnocchi
Peel and chop purple sweet potatoes into 1-inch pieces
Add to saucepan and cover with cold water
Bring to a boil and cook for 15-20 minutes until fork tender
Drain and transfer to mixing bowl with 1/2 cup almond milk
Use potato masher to mash until very smooth
Add 2 tablespoons nutritional yeast, 1 teaspoon salt, 1/2 teaspoon black pepper and mix well
Gradually add 1.5 cups all-purpose flour and incorporate until dough forms; add more flour if too sticky
Let dough rest for 10-15 minutes
Transfer dough to floured surface and cut into 4 equal parts
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 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 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
Add salt and black pepper to taste