Fill a large pot with water and bring to a boil. Cut peeled russet potatoes into 2-inch pieces. Place potatoes in boiling water and cook until fork-tender.

Drain potatoes and return to pot. Using a potato-ricer, potato-masher or fork, mash potatoes while they are still warm. Transfer to a medium bowl and refrigerate until completely cool.

Once potatoes are cool, add flour, nutritional yeast, salt, and pepper to potatoes. Mix well with a spoon. Then, knead with your hands for 2 minutes until a soft dough has formed.

Flour a work surface. Using a handful of dough at a time, roll the dough into ropes about 1 inch in diameter. Cut each rope into 1-inch-long pillows.

Fill a medium-sized pot with salted water and bring to a boil. Meanwhile, heat olive oil in a large nonstick skillet over medium heat.

When the water is boiling, reduce heat a little and gently drop in the gnocchi, about 10-15 at a time. After 2 minutes, the gnocchi will start to float. When the last gnocchi floats to the surface, let cook for 2 more minutes.

Work in batches. Using a slotted spoon, immediately transfer gnocchi from the water to the skillet of oil. Add 10-15 more gnocchi to the pot, cook and transfer. Add garlic and dried basil and let cook for a few minutes on each side.

Season with salt and pepper and sprinkle with vegan parmesan. Serve as-is or mixed with your favorite sauce.