Vegan Sweet Potato Gnocchi with Pesto
Homemade sweet potato gnocchi tossed with a flavourful kale and walnut pesto. To make a full portion of kale and walnut pesto (about 1 heaping cup), check out the recipe here.
Ingredients
- 2 small sweet potatoes, peeled and cubed
- water to cook the sweet potatoes
- ¾-1 cup all purpose flour, plus more for kneading
- 2 tbsp olive oil
Kale and Walnut Pesto
- 1 heaping cup fresh kale leaves, stems removed
- ¾ cup toasted walnuts
- 1 garlic clove, peeled
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- salt and pepper to taste
Instructions
To make the Kale and Walnut Pesto
- Pulse all the pesto ingredients together using a food processor until the desired consistency is reached. If you prefer your pesto runnier, add an extra tbsp of olive oil. Store in a jar or a container in the fridge for up to 5 days.1 heaping cup fresh kale leaves, stems removed, ¾ cup toasted walnuts, 1 garlic clove, peeled, ¼ cup olive oil, 2 tbsp lemon juice, 2 tbsp nutritional yeast, salt and pepper to taste
To make the sweet potato gnocchis
- Bring a pot of water to a rolling boil. Add the peeled and cubed sweet potatoes and boil uncovered for 15-20 mins, or until the sweet potato pieces are easily pierced by a fork. Drain and transfer to a large mixing bowl to cool.2 small sweet potatoes, peeled and cubed, water to cook the sweet potatoes
- Once the sweet potatoes are less than warm to touch, mash them until smooth with a potato masher or a fork. Mix in the flour and olive oil using a fork, and eventually use your lightly floured hands to knead everything into a ball of dough.¾-1 cup all purpose flour, 2 tbsp olive oil
- Transfer the dough to a clean and lightly floured surface and divide into 2-4 manageable chunks. Roll each chunk of dough into a long "worm" that is even in width throughout. Cut the rolled out dough into even pieces using a floured knife or pastry cutter. Each gnocchi is typically 2cm in width.
- Use a floured gnocchi board or a fork with long prongs/ teeth to shape each piece of gnocchi. If you really don't care about the shape of the gnocchis, you can skip this step.
Assemble the dish
- Bring another pot of water to a boil with a pinch of salt. Add the fresh gnocchis and cook until they float to the top, about 5 mins. Drain immediately and toss with the pesto or any other sauce. If you're pan frying the gnocchi, reduce the cook time to 3 mins.
Notes
How to store uncooked gnocchi:
If you're not cooking the gnocchi immediately, place them in a single layer on a tray lightly coated with flour, cover with plastic wrap, and store in the refrigerator for up to 2 days. Alternatively, you can freeze them: place the lightly floured gnocchis in a single layer on a tray, cover, and freeze for up to 1hr, or until they're hard. Transfer the hardened gnocchi to a sealable plastic bag and freeze for up to 2 months. Tried this recipe?Leave a review and share your creation on Instagram!