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?Purple sweet potato gnocchi and green pea avocado pesto?Super easy 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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