Sweet Potato Gnocchi With Kale Pesto
These is a super simple gnocchi recipe with a twist that your children will love as well.
They are also gluten and dairy free and contain a good amount of protein, fibre and vitamins A, C and K1.
You can serve them as they are with kale pesto, or with some chicken slices or salad on the side.
Preparation time: 45 min
What you'll need for 3 servings:
2 medium sweet potatoes
1 1/2 cups of chickpea flour
1/2 cup of buckwheat flour
1/2 teaspoon of salt
1/3 teaspoon of black pepper
1/4 of nutmeg
Instead of chickpea and buckwheat flour you can also use a whole-wheat flour, although the gnocchi will then not be gluten free.
How to make them:
Peel the sweet potatoes and boil or steam them for 15 minutes.
In the meantime, whisk the eggs in a small bowl and mix in salt, pepper and nutmeg.
Then combine the potatoes, egg mixture and the flour. Knead with your hands for a minute or so until you get a soft dough.
Roll the dough into long “snakes” and cut them into 2.5 cm wide pieces.
Boil water in a medium-sized pot and a add a pinch of salt.
Drop in 10-15 gnocchi pieces at the time and boil until the pieces come to the surface. Boil for another 30 seconds and pick them out of the water.
What you’ll need for 1 large jar of pesto:
2 cups of kale
1 cup of fresh basil
1 cup of fresh parsley
3 tablespoons of sunflower seeds
3 tablespoon of pine nuts
4 garlic cloves
juice of 1/2 lemon
1/4 teaspoon of sea salt
5 tablespoons of olive oil
2 tablespoons of water (or more if needed)
How to make it:
Put all ingredients into a food processor and mix until you get a smooth paste.
Serve with gnocchi or transfer the pesto into a glass jar and store in the fridge for a maximum of a week.