Sweet potato gnocchi with pesto
The recipe I'm sharing with you today is truly a scrummy dish that would work at lunch or dinner: potato gnocchi with rocket (arugula) pesto.
For the gnocchi
- 625 g sweet potatoes peeled and diced
- 15 g butter
- 75 g plain flour
- 100 g semolina
- freshly grated nutmeg
- salt and freshly ground black pepper
For the pesto
- 50 g rocket
- 2 garlic cloves crushed
- 3 tablespoons pine nuts
- 100 ml olive oil
Cook the sweet potatoes in boiling salted water for 10 minutes or until just tender.
Drain and leave to cool.
Place all the ingredients for the pesto in a food-processor or pound with a pestle and mortar to make a coarse paste.
Mash the potatoes in a bowl until smooth. Add the butter, flour, semolina, nutmeg, salt and pepper. Mix to a dough.
Divide the dough into four pieces and shape each piece into a long roll about 2cm in diameter. Cut each roll across into equal-size rounds.
Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water in batches and cook for 3–5 minutes until they rise to the surface. Remove with a slotted spoon and keep warm while you cook the rest.
Once all the gnocchi are cooked, stir in the pesto and serve.