Sweet Potato Gnocchi with Homemade Pesto

Gnocchi

• 700 g sweet potato
• 300 g desiree potato peeled
• 1/4 cup Pureharvest Organic Soy Unsweetened
• 50 g parmesan
• 1/2-1 tsp nutmeg
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 egg
• 2 1/2 cups plain flour

Pesto

• 40 g fresh basil leaves
• 50 g parmesan
• 60 g nuts (almonds and cashews)
• 50 ml Olive oil
• 1 clove garlic
• pinch of salt
• pinch of pepper
• zest and juice of 1/2 lemon

1. For the gnocchi - preheat the oven to 190°C. Leave the skin on the sweet ptoato, cut in half lengthways and bake in the oven for 45 minutes, or until cooked through. While the sweet potato is baking, steam the potato for about 45 minutes.

2. Once the sweet potato is cooked, scoop out the flesh and place into a food processor along with the peeled, steamed potatoes. Add the Coco Quench, parmesan, nutmeg, salt, pepper and egg to the potatoes and process until smooth.

3. Transfer this mixture to a large bowl and add the flour. Mix together until well combined and then cover and chill in the fridge for at least 2 hours.

4. Once the gnocchi has chilled, remove from the fridge and section the dough into 4 even portions. Dust your work surface generously with flour. Take one portion and roll out into a long tube, about 1cm in diameter. Cut this tube into sections about 3cm long and place onto a floured tray. Repeat with the remaining portions of dough.

5. To cook the gnocchi, bring a large pot of water to the boil and add a generous pinch of salt. Place the gnocchi into the boiling water and cook until they start rising to the surface, that is when you know it's cooked.

6. For the pesto - place all of the ingredients into a food processor and blitz until a relatively smooth paste has formed. It's that simple.