Vegan Pesto Stuffed Gnocchi

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

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

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

Cut the dough ball into 4 equal pieces. On a floured surface, gently roll each piece into a long rope about 1 inch thick, then gently flatten until about 2 inches wide.

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

Seal the gnocchi by bringing the top of the dough to the bottom and pinching together along the length of the rope, then roll back and forth to ensure the seal.

Cut into 1-inch pieces and place on a parchment-lined tray. Repeat with the remaining dough.

Bring a well-salted pot of water to a slow boil and cook the gnocchi in batches. They will rise to the top in 2-3 minutes. Use a slotted spoon to drain.

In a nonstick pan, cook the gnocchi in batches with a pat of butter on medium heat for 4-5 minutes on each side or until crisp. Season as desired and serve with more pesto.