Vegan Gnocchi

1: Add vegan egg ingredients to a blender and blend until creamy and smooth.

2: Add cashew ricotta ingredients to the same blender (after washing out) and blend until creamy.

3: Bake the russet potatoes in an oven at 400 for 1 hour.

4: Remove from oven, cut in half, and use a spoon to remove potato from the skin.

5: Rice or mash potatoes in a large bowl.

6: Sift flour on top. Add the cashew ricotta and 8-10 cracks of black pepper.

7: Make a well in the middle of the flour/potato mixture and add vegan egg.

8: Use a spoon to mix the ingredients in for about 1 minute.

9: Pour dough onto a large work surface and knead for about 45-60 seconds.

10: Roll into a long, cigar-shaped piece, then cut into gnocchi pieces with a floured small knife.

11: Boil gnocchi in batches in a medium sauce pot until they float to the top and get bigger in size, about 2-3 minutes.

12: Remove and add to a cast iron pan with olive oil over medium-high heat.

13: Sear for 1 minute, then add 1 tbsp of vegan butter and 3 sprigs of sage.

14: Continue to sauté until the sides have a nice crispy sear.

15: Optionally, add English peas to the pan for the last minute of cooking.

16: Add gnocchi to a bowl with peas and top with your favorite toppings.