- 750g unpeeled orange sweet potato
- 500g unpeeled desiree potatoes
- 1 egg yolk
- 2 cups plain flour
- Baby rocket leaves, to serve
- Shaved parmesan cheese, to serve
- 2 cups fresh basil leaves
- 3 garlic cloves, quartered
- 1/2 cup finely grated parmesan cheese or vegetarian hard cheese
- 1/3 cup pine nuts, toasted
- 1/4 cup lemon juice
- 2/3 cup olive oil
- Step 1Place a large steamer over a large saucepan of simmering water. Steam sweet potato and potato for 45 minutes or until tender (see note). Set aside until cool enough to handle. Remove and discard skin. Transfer flesh to a bowl. Mash until smooth. Season with salt and pepper. Set aside to cool completely.
- Step 2Add egg yolk and flour. Stir to form a firm dough (if too soft, add a little more flour). Turn out onto a floured surface. Knead until smooth. Line 2 baking trays with baking paper.
- Step 3Divide dough into 8 equal portions. Roll 1 portion into a 35cm-long log. Using a lightly floured knife, cut into 2cm pieces. Repeat with remaining dough portions. Roll each piece of dough into a ball. Roll each ball over a floured fork to form grooves. Arrange gnocchi between prepared trays (freeze half the gnocchi – see note).
- Step 4Make pesto Process basil, garlic, parmesan, nuts and lemon juice until finely chopped. With the motor running, add oil in a thin steady stream until combined. Season with salt and pepper (freeze half the pesto – see notes).
- Step 5Cook remaining gnocchi in a large saucepan of boiling, salted water for 3 minutes or until they rise to the surface. Using a slotted spoon, drain and transfer gnocchi to a large bowl. Add remaining pesto. Gently toss to combine. Divide between bowls. Serve with rocket and parmesan.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Four serves for now and 4 serves to freeze.
To freeze: Follow recipe to the end of step 3. Place 1 tray of gnocchi in the freezer for 4 hours or until firm. Transfer gnocchi to a snaplock bag. Freeze gnocchi for up to 3 months. Freeze half the pesto in a snaplock bag or airtight container for up to 3 months.
To thaw: Thaw pesto in fridge overnight (cook gnocchi from frozen).
To reheat: Follow step 5, cooking gnocchi from frozen. Steamed potato is better for gnocchi – boiled potato absorbs too much water, making gnocchi gluggy.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas