Tofu Pesto Gnocchi & Blistered Tomatoes

Ingredients

• 300g/10.6oz soft silken tofu
• 1 cup plain flour, plus more for dusting
• 1 tsp tapioca/arrowroot starch or cornflour (corn starch)
• 1/2 tsp salt
• 1/2 cup nutritional yeast
• Pinch of white pepper
• 200g/7oz baby tomatoes (e.g. baby Roma or cherry tomatoes)
• 1 Tbsp balsamic vinegar
• 1/2 Tbsp olive oil
• Pinch each salt and cracked black pepper
• 3/4 cup firmly packed basil (with stems)
• 2 Tbsp olive oil
• 2 Tbsp pine nuts
• 2 tsp lemon juice
• 1 small garlic clove, minced
• 2 tsp nutritional yeast (optional)
• A generous pinch of salt and cracked black pepper
• 3 tsp toasted pine nuts