Vegan Pesto Stuffed Gnocchi

In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 minutes until fork tender, drain, peel skin off with fork while still warm

On work surface put potato through a ricer or mash, spread riced potato out, wait 5 minutes until less hot, then sprinkle with salt and pepper gently combine using hands or bench scraper and give a taste, adjust until it tastes good

Next add flour a bit at a time, drizzle in oil, gently working it into a dough and fold the dough in overlapping layers to help combine for 2-3 minutes, the dough should be soft and let rest 15 minutes

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

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

Seal the gnocchi by bringing the top of the dough to the bottom of dough and pinch dough together the length of the rope, give it a nice roll back and forth to ensure seal

Then cut into 1 inch pieces, place on parchment lined tray and repeat with remaining dough

On stovetop bring well salted pot of water and cook gnocchi in batches over a slow boil, the gnocchi will rise to the top in 2-3 minutes, using a slotted spoon to drain water

Next using a nonstick pan cook gnocchi in batches using a pat of butter on medium, cook 4-5 minutes on each side or until crisp, season as desired and serve with more pesto