Lola Berry’s sweet potato gnocchi with kale pesto and pine nuts

Lola Berry, sweet potato gnocchi recipe

“I love the idea of sweet spud gnocchi. It would make a fantastic date meal; I mean, you could really wow someone special with this dish. The idea of this came to me – wait for this – in a dream! I kid you not, I dream about food a lot. It’s crazy! But very handy when you write recipe books.”

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Lola x

Sweet Potato Gnocchi with Kale Pesto and Pine Nuts

Serves 4

You’ll need:Lola Berry, The Happy Cookbook, Sweet Potato Gnocchi recipe

For the gnocchi

  • 2 sweet potatoes, peeled and chopped
  • 250g (1 cup) ricotta
  • 250g (2 1/2 cups) almond meal (and an extra 50g in case the mixture needs thickening)
  • extra virgin olive oil
  • 80g (1/2 cup) pine nuts, toasted

For the kale pesto

  • 2 cups chopped kale, stalks removed
  • 1 garlic clove (or 2 if you like more of a garlic twang)
  • 3 tablespoons hulled tahini (use unhealed if you prefer the flavour but I like the taste of hulled plus it’s a bit easier to digest due to the removal of phytic acid)
  • big handful of macadamia nuts, soaked for at least 1 hour, then rinsed
  • 125ml (1/2 cup) extra-virgin olive oil
  • salt flakes and freshly ground black pepper

What to do:

  1. Preheat the over to 180C. Line a baking tray with baking paper.
  2. Boil the spuds for about 10-15 minutes, until you can poke a fork through and they’re really soft. Drain the spuds, then pop them in a bowl and mash them with a potato masher or the back of a fork. Add your ricotta and almond meal and mix into a dough – if it’s not holding together, add up to an etra 50g (1/2 cup) of almond meal.
  3. When you have a dough-like consistence, roll it into little balls. This mixture should make about 20 pieces. If you want to make them look fany, then press the back of the fork into each piece.
  4. Pop the gnocchi on the lined backing tray and drizzle with a nice glut of extra-virgin olive oil. Bake the gnocchi for 20-15 minutes or until they’re golden, then set them aside.
  5. While the gnocchi are cooking, whip up the kale pesto. Pop everything into a food processor. If you like it chunky, pulse a little bit – if you prefer it smoother, pulse it a bit more.
  6. Serve up the gnocchi, pour over the pesto and sprinkle with the toasted pine nuts. And wow the socks off some special people!

TIP: I normally say to keep the skin on potatoes but in this case the texture needs to be smooth for these little gems to work (so whip them off!)

This recipe is featured in THE HAPPY COOKBOOK by Lola Berry, $34.99, published by Plum. It’s available here and in all good book stores.