- Serves: 2
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 sweet potatoes
- 1 free range egg
- 2 tbsp of plain flour (plus more to bind)
- 4 large leaves of cavolo nero kale or shredded green kale with the stalks removed
- 1 tbsp of unsalted, shelled pistachios
- 1 handful of freshly grated parmesan
- Half a clove of garlic
- 50g of feta
- A few leaves of fresh basil
- 100ml of olive oil
- juice of half a lemon
1. Prick the sweet potatoes with a fork, wrap in damp kitchen paper and microwave for anything between 5-10 minutes each, depending on their size, until soft. Allow to cool and then cut in half to cool completely.
2. To make the pesto, using a mini food processor or a pestle and mortar, throw in the kale, garlic, pistachios, parmesan cheese and oil and pulse/grind until grainy. Season with salt and pepper, add in the lemon juice and pulse again until it starts to come together. If it needs more oil, just add some. Check for seasoning and if you’re happy with it, set aside.
3. Spoon the flesh out of the sweet potatoes into a large bowl. Add the egg, some salt and pepper and 2 tbsp of flour. Using a fork, combine until it forms a wet dough. Keep adding flour by the tablespoon until it forms a ball that’s solid enough to knead.
4. Lightly flour your work surface and knead the sweet potato dough for a few minutes until there are no lumps and it all comes together nicely.
5. Split the dough in half and roll each half into a long sausage, about a thumb size thick. Using a sharp knife, cut the slices into one inch pillows to make your gnocchi.
6. Place a non-stick pan on a medium - high heat and add a glug of olive oil. Once the pan is hot, lay the gnocchi down in the pan and cook for a few minutes on both sides until golden brown.
7. Crumble the feta into the pan, add as much pesto as you want and serve with some freshly torn basil leaves to garnish.
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