Sweet potato and yellow pea gnocchi with nori pesto
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.
Course: Main Course
Servings: 2
Ingredients
Gnocchi
125gSweet potatoroasted in skin and peeled.
80gyellow pea flourHodmedods.
2tspolive oil.
Pinchsea salt.
Pesto
60mlextra virgin olive oil.
2sheets/4g nori seaweed.
25gpumpkin seedsroasted.
½clovegarlicpeeled and chopped.
1tspnutritional yeast
Garnish
Extra pumpkin seedsolive oil, sea salt as desired.
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.
