Purple Sweet Potato Gnocchi and Green Pea Avocado Pesto
Ingredients
- 2 medium/large purple sweet potatoes
- 1/2 cup almond milk
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 1-1/2 cups all-purpose flour
- olive oil
- 1 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
Preparation
Peel and chop 2 medium/large purple sweet potatoes into about 1-inch pieces.
Add to saucepan and cover with cold water.
Bring to a boil and cook about 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 tbsp nutritional yeast, 1 tsp salt, 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.
Add salt and black pepper to taste.
