Sweet Potato Gnocchi with Creamy Pesto Sauce
Ingredients
- 2-3 sweet potatoes
- 2 cups of flour
- salt and nutmeg to taste
Pesto cream
- a bunch of basil leaves
- a handful of cashews
- 1/2 cup of nutritional yeast
- oat milk and rice flour to thicken the sauce
Preparation
Bake the sweet potatoes until cooked.
Allow them to cool and peel.
Combine the potato mixture with flour to form a kneadable dough and season with salt and nutmeg.
Form the dough into small balls.
Cook the gnocchi in boiling water until they float to the top.
For the sauce, make a paste with basil leaves.
Add crushed cashews, nutritional yeast, and oat milk.
Simmer the sauce until it thickens; if needed, add rice flour to thicken.
Note: Other flours can be used, but rice flour prevents graininess.
