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Sweet potato gnocchi with arugula pesto

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Ingredients for 4 servings:

  • 600 g sweet potatoes, peeled and diced
  • 1 tbsp margarine
  • 75 g flour
  • 100 g wheat semolina
  • nutmeg
  • salt and pepper
  • 50 g arugula
  • 2 clove(s) garlic, squeezed
  • 3 tbsp pine nuts
  • 100 ml olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Boil sweet potatoes in salted water until tender. Drain and let cool. For the pesto, puree all ingredients in a blender. Mash potatoes, then add margarine, flour, and semolina and process into a smooth dough. Season with nutmeg, salt, and pepper. Form gnocchi using two teaspoons. Bring a large pot of water to a boil and cook the gnocchi in batches for 3-5 minutes, until they float to the surface. Serve immediately with the pesto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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