BusinessFood & drinksRecipe: Sweet potato gnocchi with pesto

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Recipe: Sweet potato gnocchi with pesto

The recipe, which will serve six people, is the perfect meal for a family dinner, an outdoor lunch or even dinner for two with plenty of leftovers to enjoy.

The FarmFresh Fine Foods team have created a delicious gnocchi recipe featuring one of the region's star vegetables, sweet potato, mixed with the delicate flavours of basil pesto.

The recipe, which will serve six people, is the perfect meal for a family dinner, an outdoor lunch or even dinner for two with plenty of leftovers to enjoy.

Farmfresh Fine Foods is part of the Steinhardt Corporation, a family company founded by Ron and Marion Steinhardt in 1958.

Today, several generations of the family work in the business to develop high quality, innovative and customised vegetable solutions for Australian and international customers.  

Ingredients:

  • 1 egg yolk
  • 400g plain flour
  • Shaved parmesan cheese, to serve
  • Sweet potato puree 350g

Basil pesto:

  • 2 Cups fresh basil leaves
  • 3 garlic cloves, quartered
  • 1/2 cup finely grated parmesan cheese or vegetarian hard cheese
  • 1/3 cup pine nuts, toasted
  • 1/4 cup lemon juice
  • 2/3 cup olive oil

Method:

Preheat oven to 200 degrees.

Mix sweet puree with egg yolk, sift in flour and mix thoroughly.

Stir to form a firm dough (if too soft, add a little more flour).

Turn out onto a floured surface.

Knead until smooth.

Line two baking trays with baking paper.

Divide dough into wight equal portions.

Roll one portion into a 35cm-long log. Using a lightly floured knife, cut into 2cm pieces.

Repeat with remaining dough portions.

Roll each piece of dough into a ball.

Roll each ball over a floured fork to form grooves.

Arrange gnocchi between prepared trays.

Bake at 200 degrees Celsius for 25-30 mins or until golden brown.

Make pesto, process basil, garlic, parmesan, nuts and lemon juice until finely chopped.

With the motor running, add oil in a thin steady stream until combined.

Season with salt and pepper.

Cook gnocchi in a large saucepan of boiling, salted water for three minutes or until they rise to the surface.

Using a slotted spoon, drain and transfer gnocchi to a large bowl.

Add remaining pesto.

Gently toss to combine.

Divide between bowls.

Serve with rocket and parmesan.

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