Healthy Sweet Potato “Gnocchi” with Iggy’s Pesto

I haven’t eaten gluten in like 6 years and I can honestly say that I don’t miss it at all. I love my favourite gluten free paleo bread and was never a big fan of pasta dishes (unlike my Italian partner). But the one exception/craving I continue to have is for Gnocchi. I love those soft pillows of deliciousness surrounded by a decadent sauce of some description, so I was pretty excited when I found this recipe in Lola Berry’s latest cook book “The Happy Cook Book”. It’s not exactly the same as the gluten version but it’s a delicious and healthy alternative. We served it with Iggy’s Pesto so I thought I’d share his “recipe” with you so you can enjoy that too.

Sweet Potato Gnocchi

2 Sweet potatoes, peeled and chopped
250g ricotta Cheese
250g almond meal – add extra if mixture needs thickening
Extra virgin olive oil

Iggy’s Pesto

Serves 4
300-600g basil leaves
1/2 clove garlic
50-80 grams pine nuts
Pinch salt
Pinch pepper
Pour olive oil for the count of 8 seconds

Preheat the oven to 180C. Line a large baking tray with baking paper.

Boil the potatoes for about 10-15 minutes or until soft enough to poke a fork right through. Drain and put in a bowl and mash with a potato masher or fork. Add ricotta and almond meal and mix into a dough, if it’s not holding together, add extra almond meal, you shouldn’t need more than 50g.

When you have a dough like consistency, roll it into little balls, it should make about 20 pieces. Press each one with the back of a fork.

Place all of the balls on the baking paper and cover with a glug of olive oil, bake the gnocchi for 20-25 mins or until golden.

For the pesto, add all ingredients into a food processor and process until it’s a consistency you like, less for chunky, more for smoother.

Serve up the gnocchi with the pesto on top, you could add a shaving of Parmesan cheese too.