Autumn Gnocchi
[Vegan]

For the Pesto:

1. Blend all in a blender until smooth.

For the Gnocci:

1. You may peel and cut the potatoes before boiling them or cook them whole and peal and cut them after. Both ways are fine, but the first option is little bit faster, and the potatoes are softer. Just make sure you drain all the water trough strainer.
2. In a large bowl, mash potatoes with potato masher, or you can use dough blender like I did. However, the most ideal is potato press if you have one, especially if you cooked the potatoes whole.
3. Gradually add flour with 1tbsp salt and blend all together.
4. Knead the dough thoroughly and form a ball.
5. Dust your working surface with flour and began rolling the ball into a shape of a long cylinder, about 1 ½ inch diam thick.
6. Cut the cylinder in half and cut each half into smaller parts, about 1 inch thick.
7. Move them aside, dust your working area.
8. Take one of the pieces of dough, form a ball and then start shaping the ball into a long noodle, about ½ inch thick.
9. Cut into small pieces, about ½ inch thick with knife.
10. Take a fork and press each piece on the inside of the curve, while rolling the dough slightly with your fingers. (See video for instructions).
11. In a large pot, bring water to boil, add salt, and toss gradually all in.
12. Cook until they float to the surface, which can be between 2 to 4minutes.
13. Scoop them carefully with slotted spoon and transfer into a dish of your choice.
14. You can serve them just cooked with pesto, your favorite sauce, or you can let them cool down and sauté on heated oil until golden I did.
15. You may serve with Shiitake mushroom and roasted tomatoes.