Vegan Gluten-Free Gnocchi with Pesto

Ingredients

• about 450 g Gluten-free gnocchi
• 2 cups Fresh basil leaves
• 1/4 cup Pine nuts
• 2 cloves Garlic
• 1/2 cup Olive oil
• 1 tablespoon Lemon juice
• 1/4 cup Nutritional yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of lightly salted water to a rolling boil. Add the about 450 g of Gluten-free gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. They should be tender but still hold their shape.
2. 2While the gnocchi cooks, prepare the pesto. Place the 2 cups of Fresh basil leaves, 1/4 cup of Pine nuts, and 2 cloves of Garlic into the bowl of a food processor.
3. 3Add the 1/2 cup of Olive oil, 1 tablespoon of Lemon juice, 1/4 cup of Nutritional yeast, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black pepper to the food processor.
4. 4Process the pesto ingredients until the mixture is smooth and well combined. Scrape down the sides of the food processor bowl as needed to ensure everything is incorporated.
5. 5Once the gnocchi is cooked and has floated to the top, carefully drain it using a colander. Transfer the drained about 450 g of Gluten-free gnocchi to a large serving bowl.
6. 6Pour the prepared pesto sauce over the warm gnocchi in the bowl. Toss gently to coat all the gnocchi pieces evenly with the pesto.
7. 7Serve the Vegan Gluten-Free Gnocchi with Pesto immediately.

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