Sweet potato gnocchi with basil pesto
This sweet potato gnocchi recipe features tender homemade dumplings combined with a vibrant basil pesto, balancing sweet and savoury flavours. The dish is perfect for a comforting meal while also being a great way to enjoy more vegetables.
Cook time 48 min
Prep time 60 min
Ingredients:
4 sweet potatos3 potatoes
1 yolk
2 cups all-purpose white wheat flour
1/2 cup grated parmesan cheese
1.50 cups basil leaves
2 garlic cloves
1/3 cup pine nuts
1/3 cup lemon juice
2/3 cup olive oil
Sweet potato gnocchi with basil pesto is a delightful twist on the traditional Italian comfort food. Combining the natural sweetness of sweet potatoes with a fresh, vibrant basil pesto, this dish is a perfect balance of flavors and textures. It's not only delicious but also a great way to incorporate more vegetables into your diet.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and regular potatoes thoroughly, then pierce them several times with a fork.
- Place the potatoes on a baking sheet and roast them in the oven for about 45-60 minutes, or until they are tender and cooked through. (Test by inserting a fork; it should go in easily.)
- Allow the roasted potatoes to cool slightly.
- Peel the skin off the roasted sweet potatoes and regular potatoes.
- Pass the potatoes through a potato ricer or mash them until smooth.
- In a large mixing bowl, combine the mashed potatoes, egg yolk, 1 cup of the all-purpose flour, and grated Parmesan cheese.
- Mix the ingredients gently to form a soft dough. Add more flour as needed, a little at a time, until the dough is no longer sticky and holds together but is still soft.
- Lightly flour a clean work surface and your hands.
- Divide the dough into smaller portions for easy handling.
- Roll each portion into long ropes about 1-inch in diameter.
- Cut the ropes into bite-sized pieces (about 1 inch long).
- If desired, roll each piece over the tines of a fork to create the traditional gnocchi ridges.
- Bring a large pot of salted water to a boil.
- Carefully drop the gnocchi pieces into the boiling water in batches.
- The gnocchi are done when they rise to the surface, about 2-3 minutes.
- Use a slotted spoon to remove the gnocchi from the water and place them onto a plate or tray to cool slightly.
- While the gnocchi are cooking, prepare the basil pesto.
- In a food processor, combine the basil leaves, garlic cloves, pine nuts, and lemon juice.
- Pulse until finely chopped.
- With the food processor running, gradually add the olive oil in a steady stream until the mixture is smooth and well combined.
- Add salt to taste, if desired.
- Toss the cooked gnocchi with the prepared basil pesto until evenly coated.
- Serve immediately, optionally garnished with extra grated Parmesan cheese and a few fresh basil leaves.
Sweet potato gnocchi with basil pesto is a flavorful and nutritious meal that is sure to impress. The earthy sweetness of the sweet potatoes paired with the aromatic basil pesto creates a harmonious dish that’s perfect for any occasion. Enjoy this homemade gnocchi as a satisfying main course or a delicious side dish.
Sweet potato gnocchi with basil pesto FAQ:
Roast the sweet potatoes and regular potatoes at 400°F (200°C) for about 45-60 minutes. They are done when a fork can easily pierce through them.
The gnocchi are ready when they rise to the surface of the boiling water, which takes about 2-3 minutes. Use a slotted spoon to remove them from the water.
Yes, you can substitute pine nuts with walnuts, almonds, or pecans, though it may alter the flavor slightly. Adjust to your taste.
Store leftover gnocchi and pesto in airtight containers in the refrigerator. Gnocchi can be kept for up to 3 days, while pesto is best consumed within a week.
Yes, you can use whole wheat flour instead of all-purpose flour, but be aware that the texture may be denser and the color darker.
Cooking Tips:
- Make sure to thoroughly bake the sweet potatoes and potatoes to ensure they are soft and easy to mash.
- Use a potato ricer or fine grater to achieve a smooth, lump-free consistency for the gnocchi dough.
- Gradually add the flour to the potato mixture to avoid overworking the dough and making it too dense.
- Chill the gnocchi before boiling to help them hold their shape better.
- Toast the pine nuts lightly to enhance their flavor in the pesto.
- If the pesto is too thick, you can add a little more olive oil or a splash of water to achieve your desired consistency.
Nutrition Facts
8 ServingsCalories 350kcal
Protein 10g
Carbohydrates 66g
Fiber 7g
Sugar 6g
Fat 27g
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