Lazy Sweet Potato Gnocchi With Spinach Pesto

26 Jan 2017
In partnership with

Serves 2 | Cooking time 20 minutes | Skill: Moderate

Ingredients

450g pre-cooked sweet potato (1 whole sweet potato)

50g gram flour (chickpea flour)

50g gluten free flour

20g cornflour

1/2 tsp Himalayan salt

1/2 tsp cumin

1 garlic clove

2 tbsp sunflower oil

100g spinach

Method

Blend the sweet potato and place in a bowl. Place the gram flour, gluten free flour and cornflour to a bowl with the cumin and Himalayan salt. Mix together. Add this mixture to the blended sweet potato and combine.

Next, cover a surface with flour and then, using two small teaspoons, spoon 1tsp of the mixture at a time onto the floury surface.

Sprinkle a little more gluten-free flour over the top and gently rock each gnocchi as if you were rolling it, just so the flour sits on the surface of the sweet potato.

Pour a kettle of boiling water over the spinach through a sieve. Put wilted spinach into the blender with the garlic and sunflower oil. Blend till smooth.

Boil a large pan of water. Then place gnocchi using a spatula, into pan (it must be a large pan or they'll stick to each other).

Cook for 4 minutes and strain. In a frying pan, start to heat up the spinach sauce and drop in the gnocchi. Leave for 2 minutes until warm and serve.

Note:

If you are keeping the gnocchi for later, just follow the instructions up to rolling the mixture into shapes, and then place in the fridge. You can still make the spinach sauce in advance but cook the gnocchi later and reheat the sauce when ready for a second portion.

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