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Sweet potato gnocchi with basil pesto
Sweet potato gnocchi with basil pesto
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Prep Time:
60 minutes
Cook Time:
48 minutes
Total Time:
108 minutes
Make ahead and freeze for easy future meals - more time for yourself!
Ingredients:
  • 750g unpeeled orange sweet potato
  • 500g unpeeled desiree potatoes
  • 500.00 ml plain flour
  • Baby rocket leaves, to serve
  • Shaved parmesan cheese, to serve
  • 500.00 ml fresh basil leaves
  • 3 garlic cloves, quartered
  • 125.00 ml finely grated parmesan cheese or vegetarian hard cheese
  • 82.50 ml pine nuts, toasted
  • 65.63 gm lemon juice
  • 150.15 gm olive oil
Instructions:
  • Position a large steamer above a pot of gently simmering water. Steam the sweet potato and potato for 45 minutes or until soft. Let them cool. Remove and discard the skin, then transfer the flesh to a bowl. Mash until smooth, season with salt and pepper, and let cool completely.
  • Combine the egg yolk and flour until a firm dough forms (add more flour if needed). Transfer the dough to a floured surface and knead until smooth. Line 2 baking trays with baking paper.
  • Shape dough into 8 equal portions, rolling each into a 35cm-long log. Use a lightly floured knife to cut each log into 2cm pieces. Roll each piece into a ball and then over a floured fork to create grooves. Place the gnocchi on prepared trays, and freeze half for later (refer to note).
  • Create delicious pesto by blending fresh basil, garlic, parmesan, nuts, and lemon juice until finely chopped. While blending, drizzle in oil slowly until a smooth mixture forms. Season generously with salt and pepper to taste. (Note: Save half the pesto by freezing - see notes).
  • Boil the rest of the gnocchi in a large pot of salted water until they float, around 3 minutes. Drain using a slotted spoon and transfer to a big bowl. Mix in the remaining pesto gently. Portion into bowls and garnish with arugula and Parmesan before serving.

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