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Embark on a culinary adventure with us as we delve into the art of homemade pasta-making with our Sweet Potato Pesto Gnocchi. Crafted from scratch using the humble ingredients, this dish is a celebration of tradition, flavor, and the joy of creating something by hand in your own kitchen. Join us as we explore the origins of gnocchi and pesto, and create a recipe that’s sure to delight you and your guests.
Jump to RecipeThe Art of Gnocchi-Making:
Gnocchi, a beloved Italian pasta, traces its origins back to ancient times, with roots in both Roman and Etruscan cuisines. Traditionally made from a combination of mashed potatoes, flour, and eggs, gnocchi is prized for its pillowy texture and ability to soak up sauces and flavors.
The Evolution of Pesto:
Pesto, the flavorful sauce that adorns our gnocchi, hails from the Liguria region of northern Italy. Its origins can be traced back to ancient Roman times when basil was pounded with garlic, pine nuts, and cheese to create a fragrant paste. Over the centuries, pesto has evolved into the beloved sauce we know today, typically made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It has great flexibility and you can use different types of nuts and other greens like spinach, kale and more.
Crafting Homemade Gnocchi:
Our Sweet Potato Pesto Gnocchi is a labor of love, with every element made from scratch to ensure the utmost quality and flavor. We start by roasting sweet potatoes until they’re tender and caramelized, then mash them into a silky puree. Next, we combine the sweet potato puree with flour and eggs to create a dough that’s soft, pliable, and easy to work with.
The Art of Shaping:
Once the dough is formed, we lovingly shape each gnocchi by hand, cutting it into bite-sized pieces and creating delicate ridges by rolling it over a fork turned upside down. This step not only adds visual appeal but also helps the gnocchi hold onto the luscious pesto sauce in the crevices you created.
Elevating with Pesto:
Our homemade pesto is a vibrant blend of fresh basil, garlic, toasted pine nuts, Parmesan cheese, and extra virgin olive oil. This aromatic sauce adds a burst of freshness and herbaceousness to the gnocchi, complementing the earthy sweetness of the sweet potatoes and elevating the dish by looking as good as it tastes.
It has been quite a while since I have made gnocchi and here are a few recipes that I really liked:
GNOCCHI WITH GLUTEN FREE MARINARA
Serving Suggestions:
Serve our Sweet Potato Pesto Gnocchi as a main course or a side dish, garnished with a sprinkle of grated Parmesan cheese and a drizzle of olive oil. Pair it with a crisp green salad (which we did) and a glass of your favorite Italian wine for a truly memorable and elevated dining experience.
Conclusion:
Homemade Sweet Potato Pesto Gnocchi is more than just a dish – it’s a labor of love, a celebration of tradition, and a testament to the joys of homemade cooking. I just love making these from scratch and the effort is worth it (,ost of the time). Every element of this dish tells a story of culinary heritage of these ingredients. So gather your ingredients, roll up your sleeves, and let the magic of homemade pasta-making transport you to Italy. Buon appetito!
Making the gnocchi and pesto
The Sweet Potato Pesto Gnocchi plated
Sweet Potato Pesto Gnocchi
A made from scratch gnocchi and pesto make this Sweet Potato Pesto Gnocchi irresistible and the perfect dish for entertaining.
Ingredients
Gnocchi
- 2 Whole Sweet potatoes
- 1/2 – 1 Cup Gluten free all purpose flour
- 1 Whole Egg
- 1/2 Cup Parmesan
Pesto
- 1 Carton Basil
- 6 Ounces Pine nuts
- 1/4 – 1/2 Cup Olive oil
- 1 Clove Garlic
- 2 Tbsp Lemon juice
- 2 Tsp Salt
Finishing the Dish
- 2 Tsp Olive oil
- 2 Ounces Parmesan cheese shredded
- 1/2 Cup Coconut milk divided
Instructions
Gnocchi
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Begin by baking the sweet potatoes in a 375 degree oven for approximately 40 minutes. They are ready when fork tender. Once cool enough to handle, peel the skin and add the potatoes to a bowl. Mash the potatoes with a masher. Add the remaining ingredients and form into a dough with your hands.
Separate the dough into 4 equal sections and roll out the dough into cigar like shapes. Next, cut the cigars into 1" pieces. Take a 4 pronged fork and roll the 1" pieces on the back side of the fork creating ridges in the gnocchi. Place onto a baking tray and set aside.
Pesto
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Add all the ingredients into a blender and blend until pureed. Note, add the oil a little at a time. Keep adding the oil until you get to the desired consistency.
Finishing the Dish
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In a pot of boiling water, add the gnocchi to the water being sure not to crowd the pot. The gnocchi are cooked when the float to the top of the water.
In a separate saute pan, add the pesto and a few Tbsp of the coconut milk on medium heat. Mix well and then add the gnocchi. Cook for 2 minutes and finish with a couple ounces of grated parmesan cheese.
To serve, place in a bowl and top with a little more parmesan cheese. Enjoy!
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