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Sweet potato gnocchi with pesto recipe
Sweet potato gnocchi with pesto recipe
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
5 simple ingredients create this delicious bowl, topped with fresh basil for a pop of flavor!
Ingredients:
  • 3 medium (about 350g each) gold sweet potatoes
  • 300g plain flour
  • 375.00 ml basil leaves
  • 80g pine nut
  • 160ml olive oil
Instructions:
  • Preheat your oven to 200°C. On a baking tray, place 2 sweet potatoes and gently prick them all over with a fork.
  • Roast the dish, rotating occasionally, for 1 hour or until soft. Allow it to cool on the tray for 30 minutes before serving.
  • Prepare a baking tray with baking paper. Peel the rest of the sweet potato and cut into 2cm pieces. Arrange on the prepared tray and coat with olive oil spray. Season to taste. Bake at 200°C, turning occasionally, for 25-30 minutes until crisp and golden.
  • Prepare a second baking tray by lining it with baking paper. Peel the sweet potatoes and place the flesh in a large bowl. Mash the sweet potatoes until smooth using a potato masher or fork. Add the flour and season generously with salt. Mix everything well using your hands until fully combined. Transfer the mixture onto a lightly floured surface and knead until a smooth and slightly sticky dough is formed. Divide the dough into 4 equal portions and roll each portion into a log that is 2cm thick. Cut each log into 3cm lengths using a small sharp knife, then arrange them on the prepared tray.
  • Bring a large pot of salted water to a rolling boil. Add one-quarter of the gnocchi and cook until they float to the surface, about 3-4 minutes. Transfer cooked gnocchi to a heatproof bowl using a slotted spoon. Repeat with the rest of the gnocchi in three more batches.
  • Place fresh basil leaves and pine nuts into a compact food processor. Pulse until they form a finely chopped mixture. While the processor is running, slowly drizzle in the oil until well combined. Season with salt and pepper to taste.
  • Mix half of the pesto with the gnocchi and roasted sweet potato in the bowl, ensuring everything is well coated. Serve in individual bowls and garnish with the rest of the pesto.

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