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Ingredientes
- 625 gm Sweet potato, peeled and diced (1 1/4 lb)
- 15 gm Dairy free margarine, ( 1/2oz)
- 75 gm Plain flour, (3oz)
- 100 gm Semolina, (3 1/2oz)
- Â Â Freshly grated nutmeg
- Â Â Salt and freshly grnd black pepper
- 50 gm Rocket, (2oz)
- 2 x Garlic cloves, crushed
- 3 Tbsp. Pine nuts
- 100 ml Extra virgin olive oil, (3 1/2fl ounce)
Direcciones
- Cook the potatoes in boiling salted water for 10 min or possibly till just tender. Drain and leave to cold.
- Meanwhile make the pesto. Place all the ingredients in a food processor or possibly lb. with a pestle and mortar to make a coarse paste.
- Mash the potatoes in a large bowl till smooth. Then add in the margarine, flour, nutmeg, salt and pepper. Mix to a dough.
- Bring a large saucepan of water to the boil. Drop tsp. of the potato paste into the water in batches and cook for 3-5 min till they rise to the surface. Stir the pesto into the warm gnocchi and serve immediately.
- NOTES : Delicious sweet potato gnocchi served with rocket pesto as a tasty dairy free alternative.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 492 | |
| Calories from Fat 234 | 48% |
| Total Fat 26.67g | 33% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 480mg | 14% |
| Total Carbs 56.22g | 15% |
| Dietary Fiber 5.1g | 17% |
| Sugars 4.94g | 3% |
| Protein 7.62g | 12% |
