Mind. Body. Nutrition.

Purple Gnocchi with Pesto

Purple Gnocchi with Pesto
Course: Main Course
For the Gnocchi
  • 400g purple sweet potato
  • 1/2 cup rice flour
  • 1 egg - beaten
  • 1/2 tsp salt
For the Pesto
  • 20g fresh basil
  • 20g fresh spinach
  • 2 cloves of garlic
  • 2 cloves of garlic
  • juice of 1.5 lemon
  • ¼ cup cold pressed extra virgin olive oil
  • ¼ tsp Himalayan salt
  • 2 tbs nutritional yeast
  • ¼ small red chilli powder
  • 1 tsp wheatgrass powder (optional)
To Make the Gnocchi
  1. Prep - Pierce the skin of the purple sweet potato and bake on 180c Fan for 30-40 minutes until soft. Leave to completely cool before removing the skin (this should peel easily)

    In a large bowl add the cold purple sweet potato, flour, salt and egg and knead the dough for about 3 minutes until you reach a smooth dough. Sprinkle with additional rice flour if it gets a bit sticky

    Divide the dough into 6 portions and roll each portion into a 12-inch rope

    Use a knife to cut 1-inch portions from each rope to form the gnocchi

    Use a fork to gentle press the back into it to flatten creating ridges in the dough

    Either drop into boiling water for 2-4 minutes - they will rise to the surface when cooked or cook in a pan in a little olive oil or butter over a low heat until they go brown and crispy.

    Serve with Pesto and micro greens.

To Make the Pesto
  1. Put all the ingredients in a blender or use a hand stick blender to blitz until smooth and creamy.

    Serve with Purple Gnocchi and micro greens



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Purple Gnocchi with Pesto

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