Sweet Potato Gnocchi With Spinach Pesto – a delicious recipe with pine nuts, baby spinach, buttermilk, Parmesan cheese, sweet potatoes, flour. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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
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
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
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
Add spinach pesto and most of tomatoes to hot gnocchi and toss to combine. Serve topped with remaining tomatoes and Parmesan cheese.
672
kcal
Calories
35
g
Fat
76
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup pine nuts, toasted, 7 oz baby spinach leaves, 1/3 cup buttermilk, 1/2 cup grated Parmesan cheese, and more.
Yes, Sweet Potato Gnocchi With Spinach Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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