Homemade Vegan Gnocchi Recipe

Boil the russet potatoes in a large pot of water for 20-25 minutes until they are fork-tender. 

Drain potatoes and set them aside for 10 minutes until they are cool enough to handle. 
 

Place the cooked russet potatoes into a large bowl and add the flour, sea salt, white pepper, and onion powder. 
 

Knead the potato mixture until a dough forms. 
 

Divide the dough into 4-6 portions. Roll each portion of dough into a long rope.

Cut the rope into 1-inch pieces and repeat until all the dough is gone.

Place a fork onto your work surface. Roll each gnocchi onto the base of the fork to create an impression. 
 

Cook the gnocchi in a large pot of salted boiling water for 2-3 minutes until they float to the top. 

Drain the gnocchi in a fine mesh strainer and place them into a bowl. 

Add the pesto and toss to combine.