Basil pesto gnocchi

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•  4 Large Potatoes (2 Pounds)
•  1 tbsp olive oil
•  1 ½ tsp salt
•  1 ½ cups flour

Instructions

1. Preheat oven to 400F.
2. Wash the potatoes and place in the oven for 45 to 1 hour until fork tender.
3. When cool to touch cut in half and scoop out the flesh and press through a potato ricer or masher
4. Once there are no clumps add the oil, salt, and with as little flour as possible form a rough ball.
5. Transfer to a floured surface and knead for 2 minutes until smooth.
6. Boil some salted water to a boil.
7. Cut the gnocchi into balls and roll into a rope. Then cut into ½ inch dough balls.
8. Toss in boiling water and cook until the balls float at the top. They may bounce for a second but wait until they float.
9. Pull out and place on paper towel lined plate. 

• 2 cups fresh basil
• ½ cup parsley
• ¼ cup nutritional yeast
• ¼ cup toasted pine nuts
• 4 garlic cloves smashed
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp red pepper flakes
• ½ cup olive oil

Instructions

1. Place all ingredients in a food processor except the oil.
2. Add 1 tbsp of the oil and start to blend.
3. Slowly add the rest of the oil and blend until combined.  Add more salt to taste

• 2 tbsp olive oil
• 1 small shallot minced or 1 tsp onion powder
• 1 garlic clove minced
• 3 tbsp basil pesto
• 1 ½ cups cashew cream

Instructions

1. Put a sauce pan over medium heat and add the oil.
2. Once hot at the shallots and garlic and saute until softened.
3. Add the cashew cream and pesto and stir until combined. Stirring Frequently.
4. Reduce until slightly thick and remove from heat.
5. Slowly add the rest of the oil and blend until combined.  Add more salt to taste

1. Start by sautéing the gnocchi until it gets browned
2. Once browned add the basil pesto sauce, stir to combine and serve
3. Optional add vegan parmesan