Pistachio Pesto Sweet Potato Gnocchi

Bring more color into your life with this healthy yet indulgent gnocchi recipe. This vegan and gluten-free dish contains sweet potatoes and pistachios, both of which are high in nutrients and antioxidants, so you can enjoy this pasta guilt-free. And don’t be discouraged by the idea of making your own pasta – it’s easier than you’d think! If you need some helping hands, it’s also a fun activity to do with the whole family! We can’t think of a better way to welcome the summertime.

Ingredients

Sweet Potato Gnocchi

• 2 large sweet potatoes
• 2 cups gluten free flour
• A pinch of salt
• A pinch of turmeric

Pistachio Pesto

• 1 cup of pistachio
• 1 garlic clove
• 1/2 cup of fresh basil
• 1/2 cup of olive oil
• 1/4 cup walnuts
• Juice of 1 lemon
• Sea salt for taste

Directions

Sweet Potato Gnocchi

1. Slice the sweet potatoes in half and bake them in a 400F oven until tender (40 min). Let cool before handling.
2. Mix the salt and flour on a work surface.
3. When the sweet potato is cool enough, squash it together using a fork.
4. Flour your hands and mix the potatoes and flour together until well combined.
5. Roll the dough into a ball and cut it in 4 quarter pieces. Roll each piece into a long log, about a ½-inch thick.
6. Cut the gnocchi in 1-inch pieces, gently tossing each piece in flour so that it’s not sticky anymore.
7. In a pot of salted boiling water, toss a small portion of gnocchi at a time and cook them until they rise up.

Pistachio Pesto

1. Place the ingredients into a food processor and pulse until smooth. Add some water to make it creamier.
2. If you don’t like the taste of raw garlic, you can roast the garlic cloves in the oven for 10 minutes.
3. Dress the gnocchi in the pesto sauce (but be sure not to cook the sauce, as it will loose its vibrant green color!).

Enjoy!