Sweet potato gnocchi with rocket pesto

4 servings

Ingredients

Quantity Ingredient
625 grams Sweet potato; peeled and diced (1
; 1/4 lb)
15 grams Dairy free margarine; ( 1/2oz)
75 grams Plain flour; (3oz)
100 grams Semolina; (3 1/2oz)
Freshly grated nutmeg
Salt and freshly ground black pepper
50 grams Rocket; (2oz)
2 Garlic cloves; crushed
3 tablespoons Pine nuts
100 millilitres Olive oil; (3 1/2fl oz)

Directions

FOR THE GNOCCHI

FOR THE ROCKET PESTO

Cook the potatoes in boiling salted water for 10 minutes or until just tender. Drain and leave to cool.

Meanwhile make the pesto. Place all the ingredients in a food processor or pound with a pestle and mortar to make a coarse paste.

Mash the potatoes in a large bowl until smooth. Then add the margarine, flour, nutmeg, salt and pepper. Mix to a dough.

Bring a large saucepan of water to the boil. Drop teaspoons of the potato paste into the water in batches and cook for 3-5 minutes until they rise to the surface. Stir the pesto into the hot gnocchi and serve immediately.

Converted by MC_Buster.

NOTES : Delicious sweet potato gnocchi served with rocket pesto as a tasty dairy free alternative.

Converted by MM_Buster v2.0l.

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