Sweet potato and yellow pea gnocchi with nori pesto

Print Recipe

The sun has come out! Soft, fluffy orange pillows covered with an addictive sweet/salty pesto…. Iodine, B12, phytonutrients, healthy fats… this is a satisfying superfood heaven. Gluten-free and plant-based.

Servings:

2

Ingredients

Gnocchi

• 125 g Sweet potato roasted in skin and peeled.
• 80 g yellow pea flour Hodmedods.
• 2 tsp olive oil.
• Pinch sea salt.

Pesto

• 60 ml extra virgin olive oil.
• 2 sheets/4g nori seaweed.
• 25 g pumpkin seeds roasted.
• ½ clove garlic peeled and chopped.
• 1 tsp nutritional yeast

Garnish

• Extra pumpkin seeds olive oil, sea salt as desired.

Course:

Main Course

Instructions

Gnocchi dough

• Mash the soft sweet potato flesh in a bowl until smooth.
• Add the flour, oil and salt. Mix well until a sticky dough is formed.
• Cover and chill for at least an hour (or overnight if preferred).

Pesto

• Blend together the oil and nori until smooth.
• Add the pumpkin seeds, garlic and nutritional yeast. Pulse until combined but retain some texture.
• Pour into a small bowl, cover and chill for at least an hour to soften the nori.

Gnocchi

• Take a teaspoon of dough and shape into a small, smooth ball using floured hands.
• Repeat until all the dough has been used. Note: The dough will be sticky so a good amount of flour will be required.
• Use a fork to gently create indents in each ball, flattening slightly.
• Bring a large saucepan of water to gentle simmer. Carefully add the gnocchi to the pan, a few at a time so not to overcrowd.
• Once the gnocchi have risen to the surface, and turned a uniform colour, remove with a slotted spoon and drain on a tea towel. Repeat until all gnocchi have been cooked.
• Place onto a warm plate and drizzle liberally with the pesto.
• Garnish with more pumpkin seeds, oil and salt as desired.

Notes

Created by Katy Grimwood.

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