"š Purple sweet potato gnocchi and green pea avocado pestoš Thank you my followers for getting me to 300Kš. Letās celebrate with gnocchi! Much easier to make than they might seem and super yummy! š±"
Purple Sweet Potato Vegan Gnocchi with Creamy Avocado Pesto
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A Note from Feedfeed
These stunning purple colored gnocchi are going to be the star of your dinner tonight! Purple Sweet Potatoes are key in making these pillowy soft dumplings! @cookingforpeanuts goes one step further with another pop of color from the creamy avocado pesto!
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- Recipe Card
Prep time 33mins
Cook time 30mins
Recipe Card
For the gnocchi
ingredients
- 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
ingredients
- 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
For the Gnocchi
Method
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 400Ā°F until crispy, about 15 minutes.
For the Avocado Vegan Pesto
Step 1
Blend all ingredients until smooth.