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      1. Bring a large pot of water and a pinch of salt to a boil. Once boiling, add in your gnocchi and let it cook for approximately 4 minutes or until the pasta rises to the surface of the water. Once done, strain the gnocchi and set it aside. Remember to reserve 1/3 cup of pasta water for later use.

      2. Remove your veggies and cut as shown below.

      3. In a large pan, heat a splash of oil over medium-high heat. Once the pan is hot, add in your shallot and red pepper, and let them cook for about 6 minutes. Next, add in your pesto, kale, cooked pasta, and pasta water (if you forgot to reserve the pasta water, using 1/4 cup of regular water works as well). Let everything cook together for another ~6 minutes.

      4. Transfer the dish to a plate, and be sure to garnish it with hemp parm, diced parsley, and crumbled tofu feta. A drizzle of olive oil and a sprinkle of salt and pepper are always a great touch as well.

      5. Enjoy! 😊🌿