Monday 20 February 2012

Sweet Potato Gnocchi with Rocket Pesto

From The Meat Free Monday Cookbook, Kyle Books, 2011.

There’s a remarkable number of recipes in this book. When you consider it covers every Monday in the year and for every Monday they include breakfast, packed lunch, lunch and dinner, which occasionally includes sides or snacks. While instructions are necessarily sparse they are clear and contain all that is needed to complete the dish. Sometimes, as is the case of this particular recipe, they include a short introduction of background information to the recipe.

The gnocchi were easy to make. Sweet potato was boiled until cooked and tender.

While they were cooling the pesto was made by processing rocket, garlic, pine nuts and olive oil.

The sweet potato was mashed and the remaining ingredients (butter, flour, semolina, nutmeg and seasonings) were added. It easily formed into a dough which was rolled out into narrow rolls. These were cut into small pieces of gnocchi.

Just before it was time to eat, the gnocchi were dropped gently into a pot of boiling salted water. When they rose to the surface they were ready to serve. They had pesto poured over carefully and, though the recipe didn’t include it, I sprinkled on some grated parmesan.

The gnocchi turned out to be quite light and tasty, The pesto though had a raw, almost grassy, tang to it from the rocket. I think I would have preferred a basil pesto, or have modified the rocket with the inclusion of some basil and parmesan.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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