Vegan Sweet Potato Gnocchi With Basil Pinenut Pesto
Instructions
Peel and dice the sweet-potato into about 2 cm chunks (thats about an inch)
Boil until tender using some of the water
Drain, put in a bowl and mash with the back of a fork
When its mashed to a reasonably smooth texture (think baby-food not coma patient) start adding flour, whilst mixing it in
Keep adding the flour, were aiming to get a dough like texture, not too floury, but not too wet
When you have a doughy texture, turn out the mixture onto a flour-coated surface, and knead like you would with bread. Add more flour if the dough is too sticky (i.e. if you cant get your hands off it)
When its a nice uniform texture, chop it into small balls, these are the gnocchi
Boil the gnocchi in some more of the water. Dont do them all at once, or you wont be able to see them rise to the top of the water (this is how you know theyre cooked). Set them aside when cooked and drizzle with the pesto
Pesto
Put the basil, olive oil, garlic and pinenuts in a mini-blender
Blend
Add more oil or pinenuts if the texture is too think or runny
Serve
