Paleo Sweet Potato Gnocchi with Rocket, Basil and Almond Pesto (recipe for one!)
This recipe was created by our friend Alessia Beltrame. She has been working as a chef for years, has a background in pastry and is extremely passionate about food. Most of her recipes feature potatoes in a way or another, an ingredient that’s very popular in her home region in the North-East of Italy.
These gnocchi are delightful, we hope you enjoy them! You can find Alessia on IG as alessia_beltrame.
Ingredients
1 big sweet potato (approx 300 g)
1 egg yolk
50 to 70 gr of almond flour
Olive oil
Salt
Pepper
1- bake or boil an unpeeled big sweet potato (approximately 300 gr) the night before until completely tender, drain and store it in the fridge until cold
2 -the day after start with getting a big pan of simmering hot water with a tablespoon of salt ready, get the potato out and discard the skin, mash the pulp in a bowl until completely uniform
3-add 1/4 of tsp of salt and a generous pinch of pepper, 1 egg yolk, 50 gr of almond flour and 1 tsp of olive oil and mix together until you have a dense but not solid mix. If the mix looks a bit too loose you can add 20 extra grams of almond flour.
4-use a tablespoon to make dollops of gnocchi and quickly drop them in the simmering (it’s crucial that the water doesn’t boil, these gnocchi are very delicate!) salty water helping yourself with a wet spoon and finger (keep a bowl with cold water near you, it helps prevents stickiness), act quickly and don’t be scared if they don’t look perfect
5-gnocchi are ready to be drained when they start floating on the surface, 2 to 3 minutes of cooking in total. Use either a slotted spoon or drain gently in a pasta colander.
6-dress your gnocchi with a generous spoon of the pesto you made earlier, some extra olive oil and pepper and enjoy!
Rocket Basil and Almond Pesto
Ingredients
1 bunch of basil
2 handfuls of rocket
2 cloves of garlic
250 gr of toasted almonds
Extra virgin oil oil
Salt
The easiest recipe in the world!
Add everything in the food processor and start blending while you are dropping some olive oil to it. Stop the oil when the consistency start resembling a thick sauce, taste the pesto and decide wether you want to adjust on salt and if you want a smoother texture (I like it with a bit of bite to it!). Store in a container and add some extra olive oil on top to prevent it to go off). Keeps in the fridge up to 10 days!