Sweet Potato Gnocchi and Basil Pesto - Recipe of the week

This recipe has been adapted from the Super Food Ideas magazine June2010.

For the Gnocchi

750g Unpeeled Sweet Potato
500g Desiree Potatoes
1 egg yolk
2 cups gluten free plain flour (I use Orgran)


For the Pesto
(you can also use store bought pesto)

2 Cups of fresh Basil leaves
3 garlic cloves
1/2 cup grated parmesan
1/3 cup pine nuts, I have also used cashews
1/4 cup lemon juice
2/3 cup of oil, I use 100% canola, olive oil is a favorite too

Method
For the Gnocchi

1. Steam the sweet potato and potato for 45 mins until tender. Set aside to coll enough to handle. Remove and discard the skin. Mash until smooth. Cool completely
2. Add egg yolk and flour. Stir to form a dough - I use my mix master for this because it gets a better result than by hand. Add more flour if it is too soft - I probably added another 3/4 cup. Turn onto a floured surface and knead until smooth. Line 2 trays with baking paper.
3. Divide the dough into 8 equal portions. Roll each into a 35cm long log. Using a lightly floured knife cut into 2 cm pieces. Roll each into a ball and then run over a floured fork to form grooves. Place onto the lined trays until ready to cook.

For the Pesto

1. Process the basil, garlic, parmesan, nuts and lemon juice until finely chopped. With the motor running slowly add the oil.

Putting it together

1. To cook the gnocchi, boil water in a large pot. When the water is boiling hard, cook in batches. When the gnocchi rise to the surface they will be cooked. This takes about 3 minutes.
2. Transfer to a bowl and stir through some pesto. Serve with shaved parmesan and rocket.