Potato Gnocchi with Ligurian Pesto and Tomatoes | Garden Of Eydie

Ingredients

• 3 pounds all-purpose potatoes (I used 6 smaller sized russets, as they cook faster, and more evenly than using larger ones)
• 1 cup whole wheat flour (or use potato flour for a gluten free option)*
• 1 cup lightly packed fresh basil leaves
• 15 sprigs fresh Italian parsley, leaves only
• 1 large clove garlic
• 2 tablespoons nutritional yeast
• ½ cup pine nuts (lightly toasted in 350°F oven for 3 minutes)
• 1/8 teaspoon freshly ground black pepper
• ⅛ teaspoon, red pepper flake s (optional)
• ½ cup House Vegetable Stock , or more to make for a pourable sauce
• 1-½ pounds ripe tomatoes , or 28 oz. drained canned whole peeled tomatoes
• ¼ cup House Vegetable Stock (plus more as needed)
• 3 large cloves garlic , peeled and cut into small slivers
• 1/8 teaspoon freshly ground black pepper, or more to taste
• ⅛ teaspoon red pepper flakes, or more to taste (optional)
• Fresh Basil Leaves