Sweet Potato Gnocchi with Watercress Pesto

1. 1

   Pick the small leaves with thin stems of the watercress, discard the tougher stems that will make the pesto taste very bitter.

2. 2

   In a bowl of food processer, add watercress, cilantro, extra-virgin olive oil, lemon juice and garlic, and process until finely ground.

3. 3

   Season with salt and black pepper to taste.

4. 4

   Put in a jar and seal it well, keep it in the refrigerator for up to 1 week.

5. 5

   Prepare the gnocchi according to the package direction.

6. 6

   Toss the cooked gnocchi gently with about 1/2 cup pesto until well coated.

7. 7

   Serve warm and enjoy.

8. 8

   Season with more lemon juice, salt and black pepper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.