Sweet Potato Gnocchi With Spinach Pesto

1. 1

   Place pine nuts in a food processor. Pulse until finely chopped. Add spinach, buttermilk and 1/4 cup of the Parmesan cheese. Process until smooth. Set aside.

2. 2

   Steam sweet potatoes over a saucepan of simmering water until tender. Pat dry with paper towels. Place in a bowl and mash until smooth. Stir in the flour. Form into small balls.

3. 3

   Bring a large saucepan of water to a boil on high heat. Reduce heat to medium. Cook gnocchi, in batches, for 3-4 mins, until they float to surface. Use a slotted spoon to remove gnocchi and transfer to a shallow bowl.

4. 4

   Meanwhile, preheat the oven to 350u00b0F. Place tomatoes and oil in a roasting pan; toss to coat. Roast for 10 mins, until softened slightly.

5. 5

   Add spinach pesto and most of tomatoes to hot gnocchi and toss to combine. Serve topped with remaining tomatoes and Parmesan cheese.

* Per serving · 4 servings · Values may vary.