Sweet Potato Gnocchi & Arugula Pesto

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Recipes

Sweet Potato Gnocchi & Arugula Pesto
Serving Size:8|Prep Time:30minutes|Cook Time:10minutes
Sweet Potato Gnocchi & Arugula Pesto

Ingredients

Arugula Pesto
  • 3 cups arugala leaves, packed (3 ounces)
  • 2 cloves garlic, peeled
  • ¾ teaspoon kosher salt
  • ½ cup walnut pieces, toasted (1½ ounces)
  • 1/3 cup olive oil
  • ½ cup shredded Parmesan cheese
Gnocchi
  • 2 cups peeled, cooked, cooled sweet potato or yam (about one pound)
  • 1 large Gwendolyn's™ Organic egg
  • ¼ cup grated Parmesan cheese
  • ½ cup ricotta cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • 2-2½ cups all-purpose flour
  • 1½ tablespoons Lulubelle's Creamery™ salted butter

Nutritional Information

  • Sweet potatoes are rich immune boosting and cell protecting vitamin A and C.
  • Rich in soluble fiber, sweet potatoes are an excellent complex carbohydrate source that supports gut health.

Directions

Print Recipe
  1. Place arugula leaves in a food processor fitted with the blade or blender. Add the garlic, salt, and walnuts. Pulse until the leaves are chopped and combined with the garlic and walnuts.
  2. With the motor running, slowly add the olive oil.
  3. Remove the lid and sprinkle in the grated parmesan cheese. Pulse until well combined.
Gnocchi
  1. Rice the sweet potato into a large bowl. Whisk in egg, Parmesan, ricotta, salt, pepper, and nutmeg. Stir in flour ½ cup at a time until a shaggy dough begins to form.
  2. Lightly flour a clean surface for kneading. Put dough onto floured surface and coat with some more flour. Knead into a smooth dough, adding flour as needed.
  3. Divide dough into 8 equal pieces. Cover with plastic wrap or tea towel to keep the dough from drying out.
  4. Roll a piece of the dough into a thick snake. Cut in half and roll into a thinner snake about ½ inch in diameter. Cut snake into 1-inch pieces and roll over a gnocchi board or fork to create grooves. Place finished gnocchi on a lightly floured or parchment covered sheet pan. Repeat with the remaining dough.
  5. Bring a large pot of salted water to a boil and cook gnocchi for about 2 minutes or until floating and firm. Drain and put in a bowl.
  6. Melt ½ tablespoon butter in a wide skillet and place 1/3rd of the cooked gnocchi at a time in the skillet, turning as needed until the exteriors are crisp and browned. Repeat with remaining gnocchi, using ½ tablespoon of butter per batch.
  7. Toss with pesto and top with a grating of cheese.

Chef's Narrative

Slightly sweet and pillowy, sauteeing the gnocchi after boiling creates a crispy surface perfect for holding the arugula pesto.

Recipe Substitutions

Use spinach in place of the arugula for a milder pesto. Use a variety of nuts or seeds in place of the walnuts.
Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 21g, Saturated: 6g, Trans Fat: 0g, Sodium: 620mg, Potassium: 341mg, Carbohydrate: 45g, Dietary Fiber: 4g, Protein: 11g
Allergens:
Milk, Eggs, Tree Nuts, Wheat

Directions

Print Recipe
  1. Place arugula leaves in a food processor fitted with the blade or blender. Add the garlic, salt, and walnuts. Pulse until the leaves are chopped and combined with the garlic and walnuts.
  2. With the motor running, slowly add the olive oil.
  3. Remove the lid and sprinkle in the grated parmesan cheese. Pulse until well combined.
Gnocchi
  1. Rice the sweet potato into a large bowl. Whisk in egg, Parmesan, ricotta, salt, pepper, and nutmeg. Stir in flour ½ cup at a time until a shaggy dough begins to form.
  2. Lightly flour a clean surface for kneading. Put dough onto floured surface and coat with some more flour. Knead into a smooth dough, adding flour as needed.
  3. Divide dough into 8 equal pieces. Cover with plastic wrap or tea towel to keep the dough from drying out.
  4. Roll a piece of the dough into a thick snake. Cut in half and roll into a thinner snake about ½ inch in diameter. Cut snake into 1-inch pieces and roll over a gnocchi board or fork to create grooves. Place finished gnocchi on a lightly floured or parchment covered sheet pan. Repeat with the remaining dough.
  5. Bring a large pot of salted water to a boil and cook gnocchi for about 2 minutes or until floating and firm. Drain and put in a bowl.
  6. Melt ½ tablespoon butter in a wide skillet and place 1/3rd of the cooked gnocchi at a time in the skillet, turning as needed until the exteriors are crisp and browned. Repeat with remaining gnocchi, using ½ tablespoon of butter per batch.
  7. Toss with pesto and top with a grating of cheese.

Chef's Narrative

Slightly sweet and pillowy, sauteeing the gnocchi after boiling creates a crispy surface perfect for holding the arugula pesto.

Recipe Substitutions

Use spinach in place of the arugula for a milder pesto. Use a variety of nuts or seeds in place of the walnuts.
Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 21g, Saturated: 6g, Trans Fat: 0g, Sodium: 620mg, Potassium: 341mg, Carbohydrate: 45g, Dietary Fiber: 4g, Protein: 11g
Allergens:
Milk, Eggs, Tree Nuts, Wheat

Ingredients

Arugula Pesto
  • 3 cups arugala leaves, packed (3 ounces)
  • 2 cloves garlic, peeled
  • ¾ teaspoon kosher salt
  • ½ cup walnut pieces, toasted (1½ ounces)
  • 1/3 cup olive oil
  • ½ cup shredded Parmesan cheese
Gnocchi
  • 2 cups peeled, cooked, cooled sweet potato or yam (about one pound)
  • 1 large Gwendolyn's™ Organic egg
  • ¼ cup grated Parmesan cheese
  • ½ cup ricotta cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • 2-2½ cups all-purpose flour
  • 1½ tablespoons Lulubelle's Creamery™ salted butter

Nutritional Information

  • Sweet potatoes are rich immune boosting and cell protecting vitamin A and C.
  • Rich in soluble fiber, sweet potatoes are an excellent complex carbohydrate source that supports gut health.
 

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