Healthy Green Garlic Scape Pesto « With Vegan Golden Beet Gnocchi

People of the world, hello! I don't know that it is about me, but i often crave pastas and other heavy, italian influenced dishes. Maybe it's because i grew up on long island, surrounded by pizza joints, parmigiana sandwiches, ala vodka sauce, baked ziti and all of my friends and their families sunday feasts?

Anyway, this pesto is better than all of that. It's so versatile; i literally spread pesto on top of everything for two weeks after making this. Tempeh sandwiches, veggie burgers, a dollop on top of bowls filled with brown rice and lentils, hummus mixed with pesto, you get the idea. And the gnocchi? What's not to like about delicious gnocchi that also has the ability to purify your blood, help boost circulation, and serves as an excellent source of folate (thank-you, beets)? pretty much nothing.


green garlic pesto

 1/2 C. raw walnuts
5-6 garlic scapes
4-5 leaves of kale (or any other leafy green)
3 tbsp. grapeseed oil
2 tbsp. nutritional yeast
1/4 tsp. salt
juice from 1 lemon

-put everything EXCEPT the grapeseed oil in a food processor and pulse until roughly combined.
- slowly stream in the oil while the food processor is running to emulsify the mixture into a creamy, delicious pesto.
-you can make the pesto as chunky or creamy as you'd like, it's up to you. i kept mine pretty creamy so it would easily coat the gnocchi.

golden beet gnocchi

4-5 medium to small golden beets
1 hannah sweet potato (white fleshed)
1 tbsp. grapeseed oil
1½ C. chickpea flour
1/2 tsp. salt
freshly ground black pepper
preheated oven to 350º

-clean and cut the beets and sweet potato and bring a pot of water to a boil
-cook beets and potato in boiling water until they're just tender enough to pierce with a fork. let cool.
-peel the skins off the beets and potato under cold running water and throw the nekkid roots and tuber into a blender
-blend until you have a smooth puree consistency
-transfer to a bowl and throw in salt, pepper, oil and flour. mix until combined. the texture should be dough-like, but not too stiff or tacky...just dough-y enough to roll into little gnocchi shapes.
-lay gnocchi out onto a baking sheet lined with parchment and bake until just slightly browned (about 10-15 minutes)
-toss with pesto and devour in healthy italian feast fashion