Vegan Pesto Gnocchi
I'm pretty proud of this one as I was quite apprehensive about making a pesto that taste as good as the real thing. The "beast from the east" has kept me inside for the last couple of days as markets have been cancelled. This has got my creative juices flowing and I developed this dish using only what I had lying around as it was too cold to go to the shop. My pesto used nutritional yeast instead of the Parmesan to create a cheesy, nutty flavour. I also used kale alongside fresh basil to give the pesto another layer of depth and nutritional value.
It is a super filling dish and I made enough for 2 or 3 days because I will be too busy over the next couple of days to cook.