Sweet Potato Gnocchi with Walnut Pesto
These light potato dumplings take a little time to prepare, but are worth the effort.
Preparation time: 10 minutes
Cooking time: 50 minutes
For the Pesto:
- 50g walnut pieces
- 75g rocket
- 1 clove garlic, roughly chopped
- 2 tbsp nutritional yeast
- 125ml Filippo Berio Extra Virgin Olive Oil
- Salt and freshly ground black pepper
For the Gnocchi:
- 2 medium sized orange or purple sweet potatoes (about 400g)
- 125g plain flour
- Pinch grated nutmeg
- Rocket leaves, to serve
- Preheat the oven to 200°C, Gas Mark 6. Prick the potatoes all over with a fork and bake them for 40-45 minutes until tender.
- Meanwhile make the pesto, place the rocket, walnuts, garlic and nutritional yeast in a food processor, blitz until chopped. Gradually add the Filippo Berio Extra Virgin Olive Oil, scraping down the sides of the processor, until smooth, then season well.
- Cut the sweet potatoes in half and cool slightly, then scoop out the flesh into a bowl. Mash until smooth, stir in the nutmeg and season well. Gradually add the flour until you have a soft dough that is no longer sticky. Divide into 2 even- sized pieces, on a lightly floured surface, then roll each lump into a log about 1.5 cm wide. Cut each log into individual pieces about 2 cm long. Press down lightly on each gnocchi with the back of a fork.
- Bring a large pan of salted water to the boil and drop in half of the gnocchi and wait for them to float to the top – this should take about 3-4 minutes. Scoop them out with a slotted spoon and place in a warm bowl. Cook the remaining gnocchi in batches.
- Place the pesto in a large frying pan and heat gently, then stir in the gnocchi to coat. Serve immediately, with freshly ground black pepper and extra rocket leaves.
You can freeze the gnocchi on a tray. When frozen transfer to a freezer bag, they can be cooked from frozen. Any left over pesto can be stored in the fridge for up to 5 days.