Dairy free
Gluten free
Soy free
Sugar free
What You'll Need
For the Gnocchi
- 2 large sweet potatoes
- 2 cups GF flour (we love Bob’s Red Mill)
- ½ package Culcherd Original Cheese
- 2 tbsp Culcherd Original Butter
- 2 tsp of Hymalayan pink salt
For the Pesto
- ¾ cup EVOO
- ½ cup walnuts
- ½ cup fresh parsley
- ¼ cup fresh sage
- 1 clove garlic
- 1 tsp Hymalayan pink salt
How To
For the Gnocchi
- Preheat oven to 400°F.
- Poke a few holes in each sweet potato and bake for 40-50 minutes or until soft.
- Combine flour and salt and make a well in the middle.
- Once cool, remove the skin on the sweet potatoes and mash.
- Start working cooked sweet potato into the flour mixture with your hands or a spoon until fully combined. You don’t want the dough to be too sticky.
- On a floured surface, roll the dough into a ball and cut into four pieces.
- Roll each piece out until it’s a long log about ½ an inch thick.
- Cut gnocchi into 1 inch pieces.
- Using a fork, roll grooves into each piece of gnocchi.
- Cook in a pot of boiling salted water until the gnocchi floats to the top. About 2 minutes.
For the Pesto
- In a food processor, add sage, parsley, walnuts, garlic, salt and ½ cup EVOO. Pulse until ingredients form a thick pesto.
- Add additional ¼ cup EVOO until you have a loose pesto.
For Assembly
- Melt butter over medium heat and sauté gnocchi until they have a bit of colour. About 1-2 minutes.
- Add pesto and warm through.
- Stir in Culcherd Original.
- Garnish with crispy sage leaves (sautéed in more Culcherd butter).
