Sweet potato gnocchi with rocket pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 625 | grams | Sweet potato; peeled and diced (1 |
| ; 1/4 lb) | ||
| 15 | grams | Dairy free margarine; ( 1/2oz) |
| 75 | grams | Plain flour; (3oz) |
| 100 | grams | Semolina; (3 1/2oz) |
| Freshly grated nutmeg | ||
| Salt and freshly ground black pepper | ||
| 50 | grams | Rocket; (2oz) |
| 2 | Garlic cloves; crushed | |
| 3 | tablespoons | Pine nuts |
| 100 | millilitres | Olive oil; (3 1/2fl oz) |
Directions
FOR THE GNOCCHI
FOR THE ROCKET PESTO
Cook the potatoes in boiling salted water for 10 minutes or until just tender. Drain and leave to cool.
Meanwhile make the pesto. Place all the ingredients in a food processor or pound with a pestle and mortar to make a coarse paste.
Mash the potatoes in a large bowl until smooth. Then add the margarine, flour, nutmeg, salt and pepper. Mix to a dough.
Bring a large saucepan of water to the boil. Drop teaspoons of the potato paste into the water in batches and cook for 3-5 minutes until they rise to the surface. Stir the pesto into the hot gnocchi and serve immediately.
Converted by MC_Buster.
NOTES : Delicious sweet potato gnocchi served with rocket pesto as a tasty dairy free alternative.
Converted by MM_Buster v2.0l.