Sweet Potato Gnocchi…Basil Pesto…Vegan and Gluten-Free

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Here’s the recipes:

SWEET POTATO GNOCCHI
2 medium/medium-large sweet potatoes (I recommend orange, red, or purple potatoes as they are more sweet than the white)
.75-1.5 cups flour or gluten-free flour
.5 tsp Salt (optional)

Boiling water, salted

Precook sweet potatoes (either by oven or microwave is fine) and allow to cool until warm. Slice open sweet potatoes and scoop out the tender insides into a large bowl. Add salt and mash with either a potato masher, fork or ricer until creamy and smooth. Add flour starting with 3/4 cup and mix well. If mixture is wet, add another 1/4 cup flour. Once the dough starts to seem just a bit crumbly, move to flat surface and knead until it all comes together. The final product should be smooth without being sticky or crumbly.

Cut the dough into 4 sections and roll out each section into a thin-ish log. We’re looking for about 1/2 inch diameter. Cut each gnocchi log into 1″ pieces.

The gnocchi can now be cooked or you can add ridges, which allow the sauce to adhere better. Ridges can be made by rolling each gnocchi onto a fork by pressing down on the gnocchi – watch my video to understand how it’s done.

Add to boiling water and cook until the gnocchi rises to the top, indicating that it is cooked.

BASIL PESTO

.5 cup walnuts, chopped, toasted
1 cup basil
.5 cup olive oil
.25 cup nutritional yeast
.25 cup shredded parmigiano (vegan)
2 garlic cloves
Salt
1 tsp lemon juice (optional)
2+ tbsp water (as needed)

To toast the nuts, chop first. Add to saute pan heated to medium heat. Cook for 2-5 minutes until fragrant moving pan around often. Do not let your nuts burn.

Add all ingredients to a food processor or blender. Pulse lightly. Add water if necessary. I recommend using 1 tbsp at a time until you receive the desired thickness.

You can blend all of the way , or to be more traditional, blend just until the ingredients have incorporated and there is still some texture with the sauce. This is my preferred method, however it’s harder to achieve using a blending cup.

NOTES: You can absolutely use pine nuts instead of walnuts in this recipe. Sunflower seeds would also work well. Toasting is not a requirement, however does improve the overall taste of the pesto.

And yes, it’s traditionally made in a mortar and pestle – ain’t nobody got time for that!

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Biyee!!

Sweet potato Yi and basil pesto hi friends today we’re making sweet potato nooki and basil pesto and if you have thought in the past I love noi but it’s got to be so hard to make it’s not hard to make I promise you if you follow my steps today you are going

To be very surprised about how easy it actually is to make noi for ingredients today we are using walnuts instead of pine nuts you can definitely use pine nuts if that’s what you like basil I have got 3 oz here we’re not going to use all of it olive oil of

Course extra virgin it’s the only option for the cheese I’m using a combination of viol Life parmesan the food every vegan knows about nutritional yeast also known as n salt of course sweet potatoes for the Nuki I am using a glutenfree flour I think this recipe would work

Just fine with regular flour I did not test it with regular flour you know the full gluten flour because I’m Celiac and that would be dangerous for me but I I’m pretty sure you could just replace it went to one for regular gluten flour if that’s what you’re

Using and I like to do a tiny squeeze of lemon in my pesto our delicious friend garlic cannot forget about the garlic Andante or as they say in Italian what do they say in Italian so we are starting this by cooking our sweet potatoes right now today I have I

Believe these are red garnet sweet potatoes I know there’s a whole thing sweet potatoes versus yam what’s a yam Bato mechanically speaking what’s a sweet potato I don’t care I don’t I don’t care we all know what we’re talking about sweet potato versus yum the one thing I would

Recommend regardless of which uh variety that you choose I wouldn’t go with the white one they don’t give you that added sweetness that we’re looking for in thei so I would really pick something maybe like a more sweet version The Red version the orange version the purple

Version whichever one you like go with the sweeter one so you could cook these in the oven I’m actually going to microwave these so I am going to microwave this I’m going to put some Fork holes in it so it doesn’t explode in the microwave and I’m going to microwave these until

They are soft when I squeeze them that’s what we’re looking for so I’m going to put these in the microwave and I’ll be right back okay my sweet potatoes are done let me show you I like to note that it’s done because I squeeze it the sucker’s hot I squeeze it and it

Moves if that’s not okay for you you could try the fork method it should go in super easily and then you know it is completely cooked so let’s go ahead and get these sweet potatoes gutted it’s best to work with the sweet potatoes when they’re hot just because it’s

Easier to scoop all of the flesh out and it’s easier to smash when they’re still warm but if your hands are super sensitive let them cool a bunch more than I am these literally just came out I don’t know if you can see that these guys are

Steaming I’m just going to use a spoon and scoop these scoop the flesh out I’m going to start by Smashing this a racer would work great I don’t use a racer you could use a fork I’m just going to use a potato Smasher it’s what works for me let’s give the I’m going to do about a little over a half a teaspoon of salt if you’re SOS

Free as us you can just leave the salt out let’s make noi so I am making gluten-free noi I’m just using an allpurpose glutenfree flour I think that this would work just fine with regular full fat gluten flour if you do try it let me know in

The comments but it should be just fine I am going to start with a cup of flour I’m going to mix my flour in the bowl and then I’m going to move to The Cutting Board just want to make sure this is all mashed well looks really Good I’m going to start with a cup and I’m just going to mix this in contrary to popular beliefs you do not need to use an egg to make noi and see how the noi is kind of granular it’s not a big sticky mess so I’m I’m going to go ahead

And move to The Cutting Board I’m just putting this little pet down so I don’t have a giant M clean off my cutting Board and now we need to make this cohesive to see so this is what I would call a perfect amount of flour to potato ratio just take a look at this it’s not sticking to my hands but it’s also not dry and crumbly we’re going to cut this in four

Quadrants four parts whatever word I’m looking for to make this easier to work with they don’t have to be perfect it doesn’t really matter that Much and we are going to just roll these Out I’m looking for I think about a half inch diameter that looks good and then we’re going to cut this in 1 in pieces it’s really not important you don’t have to get a measuring device out just eyeball it what you think is about an inch if it’s not an inch it’s not

That big of a Deal cook the best thing you can do is get into the kitchen and just practice practice practice practice look now we have a bunch of yies this will feed about Four four side dishes or two really big dishes now you could just cook this as it is just like this or you could put the little notches in it the purpose of The Notches is to hold the pasta sauce better and I do kind of like that so

Like I do like to do The Notches they actually sell a noi board that you can roll the noi on I don’t have that I’m going to use a fork I’ll show you how I do it so you could use the front of the fork just give it a nice

Roll looks like that or you could use the back of the fork and give it a nice roll you know don’t be afraid to press into it a little bit that’s how you’re going to get those little ridges so let me Ridge these guys

Up I think I like the back of the fork Better okay our Yi are ready let’s throw them in some boiling water I’ve got a pot filled with water you want want a lot of water so that when you put your pasta in it does not bring the temperature down quickly because I do use salt I’m going

To use a generous amount of salt this is probably a little over a tablespoon the water should literally taste like sea water and if you are concerned with the amount of salt trust me when I tell you your pasta will not absorb all the salt

In the the water it will just absorb a small amount I’m going to cook this in two Batches then Yoki cooks very very fast and you do not even have to time it it will probably be about 2 to 3 minutes and all we’re going to do is wait for the noi to float and then we’ll know it’s done Oo that’s Hot our Yi are cooked it’s time to make the sauce we’re doing a basil pesto and the first thing we want to do is toast our nuts so I am doing a pesta with walnuts as opposed to pine nuts today why is that yes we know pine nuts are

Traditional it’s what’s normally used however pine nuts can be very very expensive so I want to give you guys a less expensive option for the pesto so today we’re using Walnut I’m going to give them a quick chop you actually do not have to toast

Them if you are short on time or you’re feeling lazy which trust me we all do at times you do not have to toast these nuts but there’s just better if you want to spend an extra 2 minutes to make the flavor just that much better this is the way to do That our nuts are tested now let’s build our basil pesto sauce I do not use a food processor currently so I’m just going to use my blending cup and I’m going to start by filling it with basil fresh basil so I’m just using organic basil in America they usually

Either sell like for $379 this tiny little half ounce of Basil why would anybody buy that or for like 20 more cents you could get 3 oz of Basil which most stores as far as I can tell do sell this we’re going to try to use about two

Bunches this is one Bunch we’re looking for at least a cup okay so I’m going to pull the leaves off of this the great thing about this recipe is it doesn’t really have to be exact you know we’re not not baking here we don’t need to have exact

Amounts I do like to make sure that I have at least a cup of Basil here anything over a cup is really just gravy look at that guy yeah I think this is probably at least a cup so I’m going to throw that guy in to that I’m going to

Add a couple of Garlics well I’ve got got three so I’m going to use three normally I would use two but I’ve got three and I don’t mind having a little extra garlic and I as I’ve said this recipe does not have to be exact it just doesn’t if you like extra garlic you can

Add extra garlic if you like extra basil you can add extra basil you can add extra cheese you can add extra olive oil you can add extra salt whatever works for you so we’ve got the basil we’ve got the garlic I’m going to go in with a little bit of

Salt it’s probably half a teaspoon for cheese I’m using nutritional yeast and I’m going to shred some of this viol life charm as well now I do like a tiny bit of lemon in my basil pesto this is totally optional you do not have to use this but I’m going

To especially because the basil oxidizes very easily the lemon will prevent that from happening plus it just brightens the flavor a little bit I’m not even going to squeeze a whole half of a lemon I don’t want it to actually taste like lemon I’m going to pour in my olive oil and my

Walnuts I’m going to go blend this be right back aren my flowers pretty happy birthday to me thank you papa okay so what I did is I put it in the blend cup and I pulsed it I added water as needed if it needed a little

Bit more liquid it’s going to be much easier if you use a food processor but I used a blending cup let’s go ahead and pour this on our noi let’s give it a little more Cheese let’s give this guy a little Taste so good the pesto is amazing tastes like basil tastes like olive oil tastes like garlic tastes like salt you don’t actually taste the lemon juice but it does brighten it up the inyi itself tastes like sweet potato it’s so freaking good wow I love it it’s so good you should make this

Today if you enjoy this content please be sure to like And subscribe I post new videos each week with recipes that you can make they are usually very easy they’re vegan they’re almost always gluten-free I’m here for you every Week gliten Fleet gluten flea