SWEET POTATO GNOCCHI WITH FETA AND KALE PISTACHIO PESTO

6th December 2015By 1 Comment

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This Winter Warmer recipe is part of my series for The Good Food Channel, something new and very exciting; you can reach my hub page HERE

This recipe is one of my favourites and once you know how, it’s really easy to whip up. You can read my recipe below of watch the video with my good friend Anna Shaffer HERE.

5.0 from 1 reviews
SWEET POTATO GNOCCHI WITH FETA AND KALE PISTACHIO PESTO
 
Author:
Ingredients
  • 2 sweet potatoes
  • 1 free range egg
  • 2 tbsp of plain flour and more to bind
  • 4 large leaves of cavolo nero kale
  • 1 tbsp of unsalted, shelled pistachios
  • 1 handful of freshly grated parmesan
  • ½ a clove of garlic
  • 50g of feta
  • A few leaves of fresh basil
  • Salt and Pepper
  • 100ml of Olive oil
  • Juice of ½ a lemon
Instructions
  1. Prick the sweet potatoes with a fork, wrap in damp kitchen paper and microwave for anything between 5-7 minutes each, depending on their size, until soft. Allow to cool and cut in half to cool completely.
  2. To make the pesto, in a mini food processor or pestle and mortar throw in the kale, garlic, pistachios, parmesan cheese and oil and pulse until grainy. Season with salt and pepper, add in the lemon juice and pulse again until it starts to come together. If it needs more oil, just add some. Check for seasoning and if you’re happy with it, set aside.
  3. Spoon the flesh out of the sweet potatoes into a large bowl. Add 1 egg, salt and pepper and 2 tbsp of four. Using a fork, combine until it forms a wet dough. Keep adding flour by the tablespoon until it forms a ball that’s solid enough to kneed.
  4. Flour the work surface and kneed the sweet potato dough for a few minutes until there’s no lumps and it’s all come together.
  5. Split the dough in half, and roll each half into a long sausage, about thumb sized thick. Using a sharp knife, cut the sauces into 1 inch pillows and these are your gnocchi.
  6. Place a non-stick pan on a medium - high heat and add a glug of olive oil. One the pan is hot lay the gnocchi down in the pan and cook for a couple of minutes until golden brown. Cook the other side for another minute or two, again until golden brown and then turn off the heat.
  7. Crumble the feta into the pan, add as much pesto as you want and serve with some fresh torn up basil leaves.
 

Comments 1

  1. Hello Nicola, I saw you (and your pal) cook this on Good Food earlier today and can’t wait to try the recipe! Thank you for such a simple base gnocchi recipe, been looking for one for ages and this is the first I feel confident with. Hope to see more of you on Good Food 🙂

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