Sweet Potato Gnocchi with Pesto

Sweet Potato and Gnocchi is quite a heavy dish. The good part about this is dish is that you can have an entree size serving and be full, especially with weight loss. If you feel like treating yourself for your efforts, then this is a perfect alternative.

Preparation time: 20 mins (+ 30 mins cooling time)
Cooking time: 1 hour 20 mins

Ingredients:

3 medium (about 350g each) gold sweet potatoes
2 cups (300g) plain flour
1 1/2 cups basil leaves
1/2 cup (80g) pin nuts, toasted
2/3 cup (160ml) olive oil

Directions:

Section 1:
* Preheat oven to 200°C (392°F – 400°F)
* Place 2 sweet potatoes on a baking tray, using a fork to prick the sweet potatoes all over;
* Bake, turning occasionally for 1 hour or until tender;
* Set aside on the tray for 30 mins to cool

Section 2: . . . meanwhile
* Line a baking tray with baking paper;
* Peel the remaining sweet potato and cut into 2cm pieces
* Place on the lined tray and spray with olive oil spray and season;
* Bake at 200°C (392°F – 400°F) turning occasionally for 25-30 minutes or until golden brown and tender

Section 3:
* Line another baking tray with baking paper
* Peel whole sweet potatoes and place the flesh/skin in a large bowl;
* Use a potato masher or fork to mash until smooth;
* Add flour, seasoning well with salt, using hands to mix and combine;
* Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms;
* Divide into 4 even portions;
* Roll each portion into a 2cm thick log;
* Using a small sharp knife to cut each log into 3cm lengths, placing on a lined tray

Section 4:
* Bring a large saucepan of water to the boil over high heat;
* Season well with salt;
* Add 1/4 of gnocchi and cook for 3-4 minutes or until gnocchi rises to the surface of the pan/pot;
* Use a slotted spoon to transfer to a heatproof bowl;
* Repeat in 3 batches with the remaining gnocchi

Section 5: . . . meanwhile
* Place basil and pine nuts in a small food processor;
* Process until finely chopped;
* With the motor running, add oil in a thin, steady stream
* Season

Section 6:
* Add half the pesto to the gnocchi in the bowl with roasted sweet potato;
* Toss to combine;
* Divide among serving bowls;
* Drizzle with remaining pesto

Serve with: Basil leaves

Related: BBC Good Food (Sweet Potato)

Nutrition/per serve:
Energy 2585kJ/618 cal (30%);
Protein 11g (22%);
Fat 35g (50%);
Sugar 10g (11%);
Dietary Fibre 9g (30%)