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Sweet potato gnocchi with Vegan Pesto

A recipe for sweet potato gnocchi which quickly became one of my favourites mainly for its simplicity and taste, after all, I love pesto. The recipe comes from Anna Jones, vegetarian cookbook author who has shared a substantial amount of success over the past years since the release of ‘A Modern Way to Eat.’ I recently turned vegetarian and recipes like this one put a massive smile on my face. It feels quite fresh and simple, two things that make it one hell of a delicious dish.

Although the whole idea of combining sweet potatoes and gnocchi may seem strange at first, give it a chance, at first I thought the dish may be quite sweet, which I wouldn’t mind but it has surprised me in every way. Contrast of lemon and sweet potato with flour numbed the sweetness and allowed for the pesto to play main role. Above all this ‘slightly healthier‘ version of pesto won’t make you feel like a pancake afterwards.

Cookbook for everyone, simple, delicious recipes

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Author Anna Jones offers food ideas that are “delicious, healthy, local, fast, cheap, and good for the planet”. ‘A Modern Way to Eat‘ will become a vegetarian classic. Delicious, creative and unpretentious. This is such an interesting cookbook. I find myself thinking about the recipes as I walk through the farmers market. 

Sweet Potato Gnocchi with Vegan Pesto

Prep Time20 mins
Cook Time5 mins
Course: Main Course
Keyword: gnocchi, pesto
Servings: 6 servings

Ingredients

  • 800 g Sweet potatoes
  • 150 g Ricotta
  • 280 g All purpose organic flour
  • 1 Egg Yolk
  • 2 tbsp Kosher Salt

Pesto

  • 100 g Basil
  • 50 g Almonds
  • 2 tbsp Lemon juice
  • Zest of Lemon
  • 3/4 Cup Extra Virgin Olive Oil

Instructions

  • Peel the sweet potatoes to remove the skin and dice them into 2cm pieces.
  • Place your sweet potatoes in the steamer, alternatively you can boil them just beware of the excess water
  • In the meantime focus on your pesto. Using food processor throw in your basil, lemon zest and juice. As the food processor is running begin to add olive oil until your pesto is smooth.
  • As your sweet potatoes are cooked, drain them and try to remove any excess water then go ahead and mash them all up.
  • Add in your ricotta, egg yolk, salt and stir everything up. Add spoonfuls of flour until your dough begins to harden, make sure it's both stiff and soft. Then leave it to rest for 5 mins.
  • Add water to a large pot, salt it and wait until it's boiling
  • Meanwhile add flour on your work surface, cut a cup sized bit off and roll it, cutting 2-3cm pieces, then proceed to throw them in the water
  • Cook gnocchi in the water until they begin to rise to the top, remove with a strainer. Toss them with whatever amount of pesto you like and serve right away.

If you enjoyed this sweet potato gnocchi recipe you should definitely take a look at Anna Jones’ website where you can find plenty of ideas for delicious vegetarian meals.

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