Inspired by my recent visit to Nonna Maria’s, I was determined to try my hand at making gnocchi. As I really enjoyed sweet potato gnocchi, that seemed to be the best version to try.
I still consider myself a newbie in the kitchen and can be easily daunted by a recipe. I found a recipe in the The Meat Free Monday Cookbook for sweet potato gnocchi with rocket pesto and was quite pleased that it didn’t appear to be too technical. I can totally do this! So under the watchful and experienced eye of Ma, I gave it a try.
Oh and guess what else? The dish is also vegan!
- Cook the sweet potatoes in boiling water for 10 minutes or until just tender. Drain and leave to cool.
- Mash the potatoes in a bowl until smooth. Add the butter, flour, semolina, nutmeg, salt and pepper.
- Mix to a dough. Divide the dough into four pieces and shape each piece (on a floured board) into a long roll about 2cm in diameter. Cut each roll across into equal-size rounds.
- Bring a large saucepan of salted water the boil. Drop the gnocchi into the water in batches and cook for 3-5 minutes until they rise to the surface.
- Remove with a slotted spoon and keep warm while you cook the rest.
- Once all the gnocchi are cooked, stir in the pesto and serve.
You really have to make it and cook or freeze it straight away. I made it during the day and took some to a friend’s for dinner that night. Some of the pillows had stuck together while in the fridge but they were easy to reform with a little flour on my hands.
- Place all the ingredients in a food-processor or pound with a pestle and mortar to make a coarse paste.
Homemade pesto tastes so fresh and it’s super easy to make! Rocket pesto has a peppery bite, a little different to the basil pesto I made over the holidays.
Double the recipe if you want more for the fridge as it’s great in sandwiches and on homemade flatbread pizzas. Next time I make pesto I’d like to try using different nuts – I think it would be great with cashews.