Sweet Potato Gnocchi with Basil Pesto

Serves

4

Preparation

15 Minutes

Cooking Time

10 Minutes

Ingredients
– 1 x 500g Grand Italian Sweet Potato or Pumpkin Gnocchi
– 2 cups firmly packed basil leaves, approx. 1 large bunch
– 2 tablespoons pine nuts, toasted
– 4 large cloves garlic, crushed
– 1/3 cup olive oil
– 1/4 cup shredded Parmesan cheese
– Juice of half a lemon
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil, extra
– Shredded Parmesan, extra for serving

– Basil leaves, extra for serving

Method
– Heat the oil in a medium sized non stick frypan and sauté the garlic for 1 minute.
– To make the pesto: combine in a food processor the basil leaves, pine nuts and garlic then process until finely chopped. Gradually add the oil in a stream and whilst processing. Add the Parmesan cheese, lemon juice, salt and pepper then process again until the mixture forms a paste.
– Boil the gnocchi as per the packet instructions then drain well.
– Heat the extra olive oil in the large non-stick frying pan over medium high heat. Add the gnocchi and lightly fry for 1-2 minutes each side. Quickly toss through 2/3 of the pesto.

– Spoon the gnocchi into the serving bowls, and spoon over the remaining pesto. Top with extra Parmesan and basil leaves. Serve immediately.

NB: if basil bunches are on the small side you will need 2 bunches.
NB: Point 3 may be omitted and the pesto tossed through freshly drained gnocchi then served.