Sometimes it is very easy to put together something really good and delicious. Here is the easiest vegan Purple Potato Gnocchi with Walnut Pesto sauce: Ingredients: 300 gm cooked potatoes 100 g flour Nutmeg Salt and pepper Pesto: 50 g basil leaves 1/4 cup walnuts 1 garlic clove small 1/4 cup GRANA PADANO 1/4 to 3/4 cup of EVOO Salt and pepper 1- Use a potato ricer to purée the potatoes. On a surface season with the salt, pepper and nutmeg. With a scraper mix everything together and then use your hands to knead the dough. Knead for 5-10 minutes or until it becomes soft. 2- Divide your dough into quarters, and roll each quarter into a log. Cut the log into bite size pieces. Roll the gnocchi over the gnocchi paddle or a floured fork. Keep the gnocchi in a single layer and put them aside until you finish the pesto sauce. 2- To make the pesto use a mortar and pestle or a food processor. First blend the garlic clove, walnuts and basil leaves until almost puréed. Add the cheese and drizzle the olive oil but by but until it’s all blended. Season and set aside. 3- Cook the gnocchi in batches in boiling salted water. You will know they are cooked with they start floating. In a pan with olive oil give your gnocchis a quick sauté. Transfer to a bowl and add your pesto sauce. Enjoy! #gnocchi #pesto #pestopasta #pastarecipe #pastalover #pasta #recipereels #recipevideo #veganrecipes #foodstories #foodartblog #foodfluffer #feedfeed #feedfeedvegan #foodartproject #thrivemags #foodtographyschool #beautifulcuisines