Sweet potato gnocchi with Japanese pesto

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Poke holes in the sweet potato all over. Microwave the sweet potato on high for 10 minutes, then check with a fork to see if the whole potato is soft. If not, turn it around and keep microwaving until it is all soft.

Step 2

Peel the skin off the sweet potato and place the flesh in a large mixing bowl, and mash it with a masher.

Step 3

Make the flax egg by mixing the flax seed with 3tbsps of water. Mix it and leave it to sit for at least 5 minutes.

Step 4

Add the flour and the flax egg to the sweet potato and knead the dough until it is firm, and in a ball. Use more flour if required.

Step 5

Divide the dough into four sections, and roll them into long cylinders. Divide them in half again, and cut it into the pieces of gnocchi you would like.

Step 6

Bring a large pot of water to a boil and put the pieces of gnocchi in there until they float (roughly 1-3 minutes but can be more sometimes), then remove and drain in a colander.

Step 7

Boil spinach in a pot of boiling water, if frozen cook until soft, if fresh cook until the leaves are soft. Drain in a colander.

Step 8

Use a food processor to combine all pesto ingredients together, until you have the desired consistency.

Step 9

Use a pan to heat the pesto through, then add the gnocchi and combine.

Step 10

Serve and eat

Step 11

You can freeze it or keep it in the fridge for a couple of days