Gluten-Free Sweet Potato Gnocchi with Pesto – Ilaria Moretti

30 min

Low

Low

Preparation

Steam a sweet potato, then mash it with a potato masher or fork in a large bowl. Add La Veronese® Oat Flour or Red Lentil Flour and mix. Let it cool.

Once the temperature allows, knead by hand to form a dough. Transfer it to a work surface and roll into strips about 1 cm thick. Cut the strips into small pieces to make gnocchi. Drop the gnocchi into boiling salted water and cook until they rise to the surface.

Meanwhile, prepare the sauce: blend arugula, nettle, a drizzle of olive oil, sunflower seeds, and tahini until you obtain a creamy pesto.

Serve the gnocchi with the pesto and sprinkle with hemp seeds and sunflower seeds to taste.

Ingredients

For the gnocchi

La Veronese® Instant Whole Oat Flour – 180 g

Alternative: Red Lentil Flour

Sweet potato – 450 g

For the pesto

Arugula – 1 bunch

Nettle – 1 bunch

Sunflower seeds – 1 tbsp

Tahini – 2 tsp