Purple Sweet Potato Vegan Gnocchi with Creamy Avocado Pesto


For the Gnocchi


  • Step 1
    Add potatoes saucepan and cover with cold water. Bring to a boil and cook about 15-20 minutes until fork tender.

  • Step 2
    Drain  and transfer to mixing bowl with almond milk. Use potato masher to mash  until very smooth. Add nutritional yeast, salt, black pepper and mix  well. Gradually add flour. Use hands to incorporate flour until dough  forms. If too sticky, add a little more flour. Let dough rest about  10-15 minutes.

  • Step 3
    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 400°F until crispy,  about 15 minutes.

For the Avocado Vegan Pesto


  • Step 1
    Blend all ingredients until smooth.



For the Gnocchi

  • 2 medium purple sweet potatoes, peeled and cut into 1-inch pieces

  • 1/2  cup  almond milk

  • 2 tablespoons  nutritional yeast

  • 1 teaspoon  salt

  • 1/2  teaspoon  black pepper

  • 1 1/2  cups  all purpose flour

For the Avocado Vegan Pesto

  • 1 clove garlic, minced

  • 1   avocado

  • 2 tablespoons  lemon juice

  • 1/4  cup  pine nuts

  • 1 cup  basil leaves

  • 1 cup  peas

  • 1/3  cup vegan parmesan, or 3 tbsp nutritional yeast

  • 1/4  cup plus 2 tablespoons  water

  • Salt and pepper, as needed