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Leaf And Seed Nutrition

Remote 1-2-1s, group sessions, workshops led by Registered Nutritionists

Sweet Potato Gnocchi with Kale Pesto

4638082096


Gluten Free / Contains Nuts

Serves 2

A comforting gluten free, veggie meal idea full of fibre and nutrient packed. A versatile recipe, simply switch out the sweet potato with cauliflower, beetroot or your leftover baked potato


Ingredients

Gnocchi

1 sweet potato

1-2 cups of gluten free plain flour

1 tsp sea salt


Pesto

2 tbsp rapeseed oil

100g kale

50g walnuts

1 garlic clove

1 tbsp parmesan or nutritional yeast

salt & pepper to taste



Method

Bake sweet potato for approx. 30 mins until soft


Remove skin and combine with enough flour to create a smooth dough.


Roll dough into soft tubes and slice bite-size gnocchi pieces. Score with a fork and place on a well oiled baking sheet.


Bake for 30 mins until slightly browned.


Combine pesto ingredients into a food processor and blend.


Serve baked gnocchi with the walnut pesto.


Best eaten fresh out of the oven!