Pesto Method

1. Toast the nuts/seeds in a dry pan on a high heat for three minutes shaking frequently and leave to cool.
2. 2
   Crush the garlic with some sea salt in the mortar and pestle.
3. 3
   Add the nuts/seeds and pound, Finely chop the herbs and add to the mortar and pestle and pound. , Add the nutritional yeast, Gradually add the olive oil until a loose but textured paste.
4. 4
   Add sea salt and pepper to taste, Spoon over the gnocchi when you are ready and put any left over into a sterilised jar and keep in the fridge for two weeks, topping up with olive oil when necessary.

Gnocchi

1. Boil the potatoes in a large pan of water until they are soft, Peel the potatoes and mash them or rice them, Put the mash on a floury surface and gradually add the flour, Knead the flour into the mash until you have a soft dough that’s not too sticky, Divide the dough into small balls and roll the balls into snakes, Cut the snakes into small squares, Roll each square on a fork to leave lines, Place each gnocchi on a floured towel, Boil a large pan of water with some olive oil and salt, Drop the gnocchi into the pan and when they rise they are ready, Serve with pesto

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