Sweet Potato Gnocchi with Sage Pesto
Sweet Potato Gnocchi with Sage Pesto
Featuring Bob’s Red Mill Gluten Free 1-to-1 Flour
Ingredients:
Gnocchi:
2 medium-sized sweet potatoes (or 1 large)
1 egg
1 - 1½ cups Bob’s Red Mill Gluten Free 1-to-1 Flour
Have an additional ½ cup for rolling
Sage Pesto:
½ cup fresh sage
¼ cup fresh flat leaf parsley
¼ cup fresh basil
½ cup extra virgin olive oil
¼ cup chopped, toasted hazelnuts
2 cloves of garlic
Juice of half a lemon
¼ tsp salt, plus a pinch (to taste)
¼ tsp crushed red pepper (optional, for heat)
Pinch of black pepper
On the side:
An additional ¼ cup of chopped, toasted hazelnuts
Extra virgin olive oil, salt, and pepper
Makes two (2) servings.
Preheat your oven to 400*F.
Slice your sweet potatoes in half, longways. Brush with extra virgin olive oil, salt, and pepper. Place flat-side down on a sheet tray lined with aluminum foil, and roast in the oven for 25-30 minutes on the middle rack. If they’re not fork tender, roast for an additional 5-10 minutes. When finished, the flat sides should be browned and caramelized. Allow them to cool for several minutes.
When the sweet potatoes are safe to handle, remove their skin and place in a bowl or right on a clean counter top. Mash with a fork until smooth. Crack one egg, and add ¼ cup of flour at a time, kneading constantly until combined. (If the flour you’re using doesn’t contain xanthan gum, add ¼ tsp). Kneading the dough will help build elasticity and chewiness. If the dough is still sticking to your hands, add additional flour. Note: depending on the size or amount of the sweet potato, you may not need all the flour instructed. Knead the dough for 5-10 minutes. When the dough is ready, place in a bowl with olive oil and put in the fridge or freezer for a few minutes before cooking. It will be much easier to roll out when chilled. If preparing in advance, place in saran wrap and store in the fridge until ready to roll out.
Carefully chop a ½ cup of hazelnuts into small pieces. Add the chopped hazelnuts to a pan and put on medium-low heat. Move the pan occasionally to prevent burning. When the hazelnuts turn slightly golden and become aromatic, they’re done. Keep half for the pesto, and reserve the other half.
In a blender or food processor, add ½ cup sage, ¼ cup parsley, ¼ cup basil, ¼ cup of the freshly toasted hazelnuts, ½ cup olive oil, 2 cloves of garlic, the freshly squeezed lemon juice, and the listed spices. Blend to your desired smoothness.
Pull the gnocchi dough out of the freezer. Drizzle or spray some oil on the counter, and dust with extra flour so the dough doesn’t stick. Cut the dough into four equal quarters. One at a time, roll out into a log about ½” wide. Slice the gnocchi into roughly 1” pieces, and add them to a bowl with additional flour so they don’t stick together. Continue this process until all the gnocchi is formed and coated with additional flour. Store back in the freezer until ready to cook.
Bring a pot of water to a boil with olive oil and salt (to season and prevent them from sticking). Have an additional pan over medium heat with olive oil preheating. You may need to do the next steps in batches so as not to overcrowd the pot. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the top. Using a kitchen spider, carefully pull the gnocchi out of the water and add directly into the hot pan to crisp up. Keep your eye on them; because they’re sweet potatoes, they have extra natural sugars and could quickly caramelize and burn if you’re not watching. When the gnocchi are nicely goldened, add your pesto and toss together.
Finish with the additional hazelnuts and some chiffonade sage and basil. Enjoy!
