Sweet Potato Gnocchi With Rocket Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 625 | g | Sweet potato, peeled and |
| diced 1 | ||
| 1/4 lb | ||
| 15 | g | Dairy free margarine |
| 1/2oz | ||
| 75 | g | Plain flour, 3oz |
| 100 | g | Semolina, 3 1/2oz |
| Freshly grated nutmeg | ||
| Salt and freshly ground | ||
| black pepper | ||
| 50 | g | Rocket, 2oz |
| 2 | Garlic cloves, crushed | |
| 3 | T | Pine nuts |
| 100 | Olive oil, 3 1/2fl oz |
INSTRUCTIONS
Cook the potatoes in boiling salted water for 10 minutes or until just tender. Drain and leave to cool. Meanwhile make the pesto. Place all the ingredients in a food processor or pound with a pestle and mortar to make a coarse paste. Mash the potatoes in a large bowl until smooth. Then add the margarine, flour, nutmeg, salt and pepper. Mix to a dough. Bring a large saucepan of water to the boil. Drop teaspoons of the potato paste into the water in batches and cook for 3-5 minutes until they rise to the surface. Stir the pesto into the hot gnocchi and serve immediately. Converted by MC_Buster. NOTES : Delicious sweet potato gnocchi served with rocket pesto as a tasty dairy free alternative. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 369
Calories From Fat: 72
Total Fat: 8.5g
Cholesterol: 0mg
Sodium: 513.8mg
Potassium: 651.4mg
Carbohydrates: 66g
Fiber: 6.5g
Sugar: 6.8g
Protein: 8.4g