BUTTERNUT AND
SWEET POTATO GNOCCHI
  • Description:

    Waste not, want not. Don’t throw away those carrot tops. Turn them into a tasty pesto to pour over gnocchi.

  • Ingredients:

    For the gnocchi:
    1 pack (800 g) peeled and chopped butternut and sweet potato
    1½ cups (325 ml) cake wheat flour; plus extra for dusting
    Salt and pepper

    Pinch ground nutmeg
    2 tbsp. (30 ml) butter

    For the carrot-top pesto:
    ½ cup (125 ml) washed carrot tops

    ¼ cup (60 ml) almonds; toasted
    1 cup (250 ml) basil leaves; plus extra to serve
    ¼ cup (60 ml) grated Parmesan; plus extra to serve
    ¼ cup (60 ml) olive oil

     

  • Method:

    1. Preheat the oven to 180 °C.
    2. Place the sweet potatoes and butternut on a tray and roast for 30 min. or until cooked through. Allow it to cool, then transfer to a food processor and blend until smooth.
    3. Combine the puree with the flour, salt and pepper. Shape into a ball.
    4. Place on a lightly floured surface and knead for about a minute. Using a floured rolling pin, roll out to 2 cm thick.
    5. Cut dough into shapes using floured cookie cutters and set aside.
    6. Bring a large pot of water to the boil, add the gnocchi and remove from the pot when they float to the surface, about 1–2 min.
    7. Heat butter in a large pan and fry gnocchi until golden. Set aside.
    8. Dip carrot tops into simmering water for about a minute and set aside. This helps to remove the raw taste.
    9. Place almonds, blanched carrot tops, basil leaves, Parmesan, olive oil and pepper in a blender and process until smooth.
    10. Serve the gnocchi with pesto, extra basil leaves and grated Parmesan.

      Serves: 4–6