Sweet Potato Gnocchi & Capsicum Pecan Pesto

Ahhh gnocchi… The deliciously light morsels of dough smothered in sauce. We can confidently confirm that, although we have eaten enough gnocchi in our lifetime to feed a small village, we have never embarked on making it ourselves.

 

So, when our Active Chef introduced us to her no-fuss recipe, we were thrilled to able to make our favourite food all in the comfort of our pajamas own kitchen.

 

Sweet Potato Gnocchi & Capsicum Pecan Pesto

 

Serves: 2

Prep: 50 minutes

Cooking: 50 minutes

Sweet Potato Gnocchi

Ingredients:

  • 1 kg sweet potato
  • 2 cups gluten free flour
  • 1 egg

 

Method:

  1. Preheat oven 180C. Roast sweet potato whole skin on for 50 minutes until cooked through.
  2. Allow to cool then scoop out the flesh from the skin.
  3. Measure out how much sweet potato you have, and combine it with equal parts GF flour.
  4. In a bowl combine cooked sweet potato and flour and stir in egg. Season well.
  5. In the meantime, boil a large pot of salted water.
  6. Place dough on a floured chopping board; add flour if too sticky to form a ball. Divide into 4 parts and roll each portion into a 2 cm thick sausage.
  7. Cut dough into 3cm portions. Press with a fork.
  8. Add into boiling water and cook for 1 minute or until gnocchi floats to surface.
  9. Serve with roasted capsicum sauce. 

Capsicum & Pecan Pesto

 

Ingredients:

  • 2 red capsicums 
  • 1/4 cup pecans 
  • 2 cloves garlic skin on
  • 2 teaspoons maple syrup
  • Pinch Himalayan salt 

 

Method:

  1. Preheat oven to 180C (or place in oven with sweet potato).
  2. Roast capsicum whole for 30 minutes.
  3. Roast nuts and garlic for 10 minutes, and remove garlic from its skin.
  4. Place capsicum in a sealed container to sweat off skin; Remove skin and seeds.
  5. Place capsicum, garlic, and nuts into a blender with 2 tablespoons olive oil and maple syrup. Blend until well combined.
  6. Keep aside until gnocchi is ready, or store in a refrigerator for up to 3 days.

 

Will you be getting your gnocchi on? 

 


 

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