Vegan Chickpea Flour Gnocchi with High-Protein Pesto

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: Gnocchi:

2 sweet potatoes (1 ½ lbs)

1 ½ cups chickpea flour + dusting

½ cup almond flour

¼ cup brown rice flour

¾ tsp sea salt

subheading: Pesto:

2 cups basil

½ cup cannellini or navy beans

¼ cup toasted walnuts

1 garlic clove

1 Tbsp lemon juice

½ tsp sea salt

½ cup extra virgin olive oil

Water to thin out

Directions at foodnetwork.ca

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