Sweet potato gnocchi with walnut pesto & sage

Sweet potato gnocchi with walnut pesto & sage

By
From
The Yoga Kitchen
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient

For the walnut pesto

Quantity Ingredient
400g fresh, shelled walnuts or raw ready-shelled walnuts if unavailable
1 garlic clove, peeled
6 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt

For the gnocchi

Quantity Ingredient
200g boiled sweet potatoes, pureed
300g chestnut puree
1/2 teaspoon himalayan salt
1/2 teaspoon ground nutmeg
250g chestnut flour, or buckwheat flour if unavailable
2 eggs
rice flour, for dusting

For the topping

Quantity Ingredient
2 tablespoons melted coconut oil
2 sprigs sage leaves
extra-virgin olive oil

Method

  1. To make the walnut pesto, preheat oven to 170°C. Place the shelled walnuts onto a baking tray (baking sheet) and roast in the oven until just golden. This should take 4–5 minutes. Remove from the oven and wrap the walnuts in a clean tea towel (dishcloth) and rub them together to remove their skins.
  2. Place the walnuts into a food processor along with the garlic, oil and salt and blend until smooth, adding a little more oil if needed to make a thick pouring consistency.
  3. Now make the gnocchi. Using the dough hook of your food processor, blend the sweet potato and chestnut purées, until combined, then add salt, nutmeg and a little of the chestnut flour at a time. Add the eggs, one at a time and process until a dough is formed. The dough should be soft and elastic. If the dough is too sticky or dry add a little water or flour. (You can also mix it with a wooden spoon in a large bowl.)
  4. Divide the dough into 6 even portions. Wrap in clingfilm (plastic wrap) and refrigerate for 30 minutes. Remove from the refrigerator and knead gently on a surface dusted with rice flour. Roll the dough into long, thin cylinders, about 1cm thick, then cut the cylinders into 2cm pieces. Roll each piece in rice flour, shaking off any excess. Now roll the pieces over a gnocchi board or press with a fork.
  5. Bring a saucepan of salted water to the boil. Once boiling, reduce the heat to a simmer and add half of the gnocchi. In about 5–8 minutes, when the gnocchi have started to float to the top, cook them for a further minute. Remove to a plate using a slotted spoon and repeat the process with the second batch of gnocchi. Coat the gnocchi in the walnut pesto and spoon into warmed shallow serving bowls with a drizzle of olive oil.
  6. Quickly heat 2 tablespoons coconut oil in a frying pan over a medium heat, and add the sage leaves once the oil is very hot. The sage leaves should crisp and go bright green quickly. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve over the gnocchi.
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