Sweet Potato Pesto Gnocchi

Ingredients

1 cup mashed sweet potato

Pinch Nirvana Organics Himalayan Crystal Salt and Gourmet Organic Herbs Organic Cracked Black Pepper​

Dash mixed herbs

1/3 cup Orgran Gluten Free All Purpose Plain Flour with Quinoa 

1 clove garlic - crushed

Toscana Premium Organic Extra Virgin Olive Oil

Handful fresh spinach

Rozas Gourmet Dairy Free Pesto 

 

Method

To make the gnocchi, combine the sweet potato, seasonings and flour and mix until well combined and you’re left with a dough mixture.

Spread a little flour onto a cutting board and roll out the dough to form a long sausage shape. Cut into small thumb sized pieces.

To create the rolled effect, press each piece of gnocchi against a fork and roll towards you.

Fill a saucepan with water and bring to the boil. Add in the gnocchi and allow to cook until they start to float to the surface, then scoop them out with a slotted spoon and place onto a side plate.

Heat a little olive oil in a frying pan and add in the gnocchi and crushed garlic. Sauté so that they start to lightly crisp and then stir through the spinach and a few spoonfuls of the pesto.

Once the spinach has wilted, serve onto plates and enjoy!