Purple sweet potato gnocchi and green pea avocado pesto (video in highlights)Tha…
?Purple sweet potato gnocchi and green pea avocado pesto (video in highlights)?Thank you my followers for getting me to 300K?. Let’s celebrate with gnocchi! Much easier to make than they might seem and super yummy! ?Gnocchi: 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 (or preferred) milk. Use potato masher to mash until very smooth. Add 2 tbsp nutritional yeast, 1 tsp salt (or to taste), 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. Salt/black pepper to taste. .
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