Vegan Gnocchi With Spinach Pesto

The Spruce Eats
Serves: 3 Save

Ingredients (11)

  • 3 to 4 russet potatoes
  • 1 to 2 cups all-purpose flour
  • 1 teaspoon salt, plus more for the pasta water
  • 1 tablespoon olive oil
  • 1 cup frozen spinach, thawed and drained
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Vegan Parmesan cheese, optional

Directions

Learn how to make this recipe at The Spruce Eats

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Basil Coconut Margarita

The Bar

Ingredients (5)

  • 1.5 oz. Don Julio Reposado Tequila
  • 0.75 oz. Agave
  • 0.75 oz. Lime Juice
  • 2 oz. Coconut Milk
  • 4-6 Basil Leaves
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