Sweet potato gnocchi with pesto
Homemade sweet potato gnocchi is easy with this simple recipe and just five ingredients. Stir through basil and pine nut pesto for a delicious vegan meal.
Note: + 30 mins cooling time
- 3 medium (about 350g each) gold sweet potatoes
- 2 cups (300g) plain flour
- 1½ cups basil leaves
- ½ cup (80g) pine nuts, toasted
- ⅔ cup (160ml) olive oil
Preheat oven to 200°C. Place 2 sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over. Bake, turning occasionally, for 1 hour or until tender. Set aside on the tray for 30 mins to cool.
Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins or until golden brown and tender.
Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.
Bring a large saucepan of water to the boil over high heat. Season well with salt. Add one-quarter of the gnocchi and cook for 3-4 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi.
Meanwhile, place basil and pine nuts in a small food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
Add half the pesto to the gnocchi in the bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.