From My Bowl

1 Place your potatoes on a lined baking sheet (do not rinse), and bake at 400F for 30-40 minutes, until tender.
2 Once cool enough to touch, scoop the insides of the potatoes into a large bowl and discard the skins. Mash the potatoes with a fork, until no large clumps remain.
3 Add in 1/2 cup of Flour and 1/2 tsp of Salt to the bowl and stir well. Continue to add flour to the potato mixture until a smooth and slightly damp dough forms (this will vary based on your potatoes, but you will probably add more than you expect).
4 Let the dough rest for 10 minutes, then roll it out into thin logs about 1" wide. Slice each log into 1/2" pieces to form your gnocchi (Note: if you have too much gnocchi, store the "raw" dough pieces in the freezer at this point for later use)
5 Bring a pot of salted water to a boil, and add the Gnocchi to a pot; they have finished cooking once they rise to the top of the boiling water. I find it easiest to use a slotted spoon to remove the gnocchi for this step, as they will not all cook at the same rate.
6 Add a splash of water to a large pan over medium heat. Add in the minced garlic and peas and cook until the garlic is fragrant, about 2-3 minutes.
7 Add in the Marinara Sauce and Soy Milk, stirring to combine. Once this mixture is heated, add the cooked Gnocchi to the pan and mix well.
8 Place your Gnocchi and Pink Sauce into serving bowls, then top with Nutritional Yeast.