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
GNOCCHI
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
1 egg
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.
KALE PESTO
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.
