Are you in need of something comforting but that’s not loaded with lots of nasty unhealthy ingredients? Well look no further than this very healthy, filling, hearty sweet potato gnocchi with homemade pesto! This recipe is gluten and dairy free so it won’t leave you feeling bloated and lethargic afterwards but will still leave you very satisfied. Sweet potatoes pack a powerful nutritional punch. They contain over 400% of your daily needs of vitamin A in one medium potato, and they’re high in fiber and potassium.
Most gnocchi recipes ask for the potatoes to be steamed, boiled, or microwaved. I baked my sweet potato instead because baking it brings out its natural sweetness and so much more flavour!
I dont know about you, but shop bought vegan pesto isn’t the greatest, in fact I really don’t like it! Making your own is 100% better, and you can’t even tell the difference between regular pesto and this vegan basil pesto! Its bursting with flavour and testes so fresh and creamy!
This recipe is a bit lengthy, but it is still very easy and worth the effort! I wouldn’t have been able to make this on my own because of my very weak body, but luckily I had the help of my lovely boyfriend who did most of the legwork!
1 medium sweet potato,
80g of buckwheat flour (plus extra for rolling),
40g of cornflour,
Large pinch of pink himalayan salt,
Vegan Basil Pesto
75g of pine nuts,
3 garlic cloves,
1 large handful of fresh basil leaves,
3 tbsp olive oil,
juice of 1/2 lemon,
salt and lots of cracked black pepper.
Preheat your oven to 220C/Gas 7. Cut the sweet potato in half and place on a baking sheet, cut side down. Roast for about 30 minutes, or until tender.
While the potato cooks, make the pesto. Toast the pine nuts in a frying pan over a low heat until golden. Add the nuts to your food processor along with the other ingredients. Process until the desired consistency is reached, adding a little water if needed.
Once cooked, remove the potato from the skin and mash until smooth, or place in a food processor and process until smooth.
Mix the flours together with the salt in a bowl. Place the mashed potato in a seoperate bowl and add half the flour to it, kneed with your hands until no flour streaks remain, then add in the rest of the flour, again kneading until mixed through. The mixture shouldn’t be sticky, if it is add some more flour until it looses its stickiness.
Sprinkle some buckwheat flour on top of a surface. Roll out your dough to create a snake like appearance until its about 1.5-2 cm wide. Cut into 3cm long rectangles with a knife, then place on a floured plate.
Bring a large saucepan of water to the boil over a medium-high heat. Carefully drop in the gnocchi. Cook for 5 minutes and then fish them out of the water with a slotted spoon.
Heat a frying pan with some some olive oil, add in the gnocchi and fry until golden on both sides. Add the pesto and toss for a couple of minutes until heated through.
Serve hot with a sprinkle of fresh basil. Enjoy