Sweet Potato, Parmesan and Basil Baked Gnocchi (GF) with a Basil Pesto Dressing

 

G18

This is a gorgeous starter or as side for Italian Roasted Chicken etc.  The baking of the gnocchi gives it a crispy outside and a light and fluffy inside.  The basil pesto dressing just tops it off and can be used with many other dishes.

G20

Serves 8 as a starter.

Macros for Gnocchi:  Calories 328, Fat 8.1g, Carbs 56.6g, Fiber 4.4g and Protein 6.7g

Macros for Basil Pesto Dressing: Calories 214, Fat 20.7g, Carbs 0.6g, Fiber 0.3g and Protein 6.3g

Ingredients for the Gnocchi:

  • 800g Sweet Potato
  • 250g White Potato
  • 400g Gluten Free Flour (350g Plain Flour if not Gluten Intolerant)
  • 50g Finely Grated Parmesan Cheese
  • Large Handful of Basil
  • 2 Cloves of Garlic Finely Chopped
  • 25g Unsalted Butter

Ingredients for Basil Pesto Dressing:

  • 100g Pine Nuts
  • 100g Parmesan
  • 30g Fresh Basil
  • 75ml Extra Virgin Olive Oil
  • Salt to season

You will need:

  • Large Pan
  • Colander
  • Large Bowl
  • Potato Ricer
  • Measuring Scales / Spoons
  • Chopping Board
  • Sharp Knife
  • Kettle
  • Spatula
  • Fish Slice
  • Plate
  • Pre heated Grill
  • Roasting Tin

 

  • Put your sweet potato and white potato into a pan of salted water, bring to the boil and boil for 15 minutes until cooked

  • Drain in a colander

  • Put the potatoes back in the pan, add cold water and leave for 5 minutes until cool enough to handle and strain again

  • Peel the potatoes.  The skins should peel of really easily.

  • Put them through the potato rice into a large bowl

  • Until all have been done

  • Finely chop your basil and garlic and add to the potato mix

  • Add the parmesan cheese and then with a spatula or by hand mix

  • Until it looks like this

  • Add the flour and mix by hand or by spatula

  • Until you have a dough that looks like this

  • Bring a large pan of salted water to the boil

  • Out of your gnocchi dough roll up small little oblong rugby type balls to shape your gnocchi.

  • When water is boiling, drop in your gnocchi (in batches) and cook for 2 – 3 minutes until your gnocchi has risen to the surface

  • Remove the gnocchi from the pan with a fish slice, strain and place on a plate until all batches cooked

  • Put your butter into the baking tray and place under a medium hot grill until butter melted.

    Add your gnocchi and toss in the melted butter

    Grill for roughly 6 minutes either side until golden.

  • Whilst gnocchi under grill add all the basil pesto dressing ingredients to a blender and blitz until smooth

    Season to taste

  • When gnocchi is golden all over, remove from the grill, serve and drizzle the basil pesto dressing over it.

    Enjoy

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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