Creamy Vegan Pesto with Fluffy Gnocchi

Begin by making the gnocchi. Boil the potatoes until they are soft, about 20-30 minutes depending on size. Drain them and let them cool just enough to handle.

Peel the potatoes and mash them until smooth. Mix in flour and salt to form a soft dough.

On a floured surface, divide the dough into four and roll each piece into a long, thin rope. Cut the rope into small pillow-like pieces and use a fork to make ridges on each piece.

Boil the gnocchi until they float to the top, about 2-3 minutes, then drain.

For the pesto, put the basil, pine nuts, garlic, salt, and pepper in a food processor. Process until the ingredients are finely chopped.

While the food processor is running, slowly add the olive oil until a paste forms.

Toss the gnocchi in the pesto sauce. If the sauce is too thick, add a little pasta water to thin it out.

Serve the vegan pesto gnocchi warm.