Sweet Potato Gnocchi with Kale Pesto
Gluten Free / Contains Nuts
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
1 sweet potato
1-2 cups of gluten free plain flour
1 tsp sea salt
2 tbsp rapeseed oil
1 garlic clove
1 tbsp parmesan or nutritional yeast
salt & pepper to taste
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!