Forget about store-bought gnocchi!
With this recipe, you’ll always want to make your own fresh gnocchi at home.
For some reason, there’s this belief that making gnocchi is hard and takes lot of practice.
This couldn’t be further from the truth!
The good news is… you can enjoy the best gnocchi of your life today – even if you’ve never made them before.
This recipe consists of two different steps: first, you’re preparing the gnocchi with sweet potato and potatoes. Then, you’re making your own delicious arugula pesto that just goes perfect with the gnocchi.
Let’s get started with the gnocchi
To make the gnocchi, you could just go with regular potatoes, of course. But adding sweet potato just makes it more interesting – you get this beautiful orange color and a slight hint of sweetness in your gnocchi.
Make sure to peel the potatoes beforehand – you don’t want any potato skin left in your gnocchi.
When boiling the sweet potato and potatoes, you want to make sure that they’re cooked through. It will probably take around 15 to 20 minutes on the stove until they’re ready.
Let them cool down, then blend them in a food processor into a potato puree. Of course, traditionally, you would use a potato ricer….but let’s be honest, for most of us, using a food processor is just way more practical, isn’t it?
Then, mix the potatoes with the flour, salt, black pepper, and cardamom (optional). Instead of the cardamom, you could also add a dash of nutmeg, or leave them out.
Start kneading it. You want to have a kind of dough that’s not wet anymore, but still moist. Depending on the weight of your potatoes, you might have to add a little more flour to get the perfect consistency.
Then, it’s just a matter of shaping the gnocchi.
Dust your workbench with some flour, divide the dough into 8 equal parts. Roll each part into a long shape, then cut them with a dough scraper in your desired gnocchi form.
After you got all your gnocchi ready, bring a pot with water to a boil, and boil the gnocchi for 3-5 minutes. The gnocchi are ready when they start floating on top. Use a spoon to move them out of the water, and set them aside.
Now, time for the pesto! Shall we?
You will love this pesto, promised!
All you have to do is blend all of the ingredients together in a blender. You could also go for a food processor, but that would give you a chunkier result.
Do you want to know what’s the secret ingredient in this pesto?
It is… the vinegar!
The acidity balances all the other flavors and makes the whole pesto way more interesting! You could also try different types of vinegar… just start with a little less first and try before you add more. Different types of vinegar have different levels of acidity.
Don’t just take my measurements in this recipe for granted! Test for yourself and adjust any ingredient if you need! I like the pesto like this, but it might be that you would prefer it a little sweeter, saltier, or more or less acidic!
Taste and adjust to your preference!
Then, it’s just a matter of putting it all together.
Serve your gnocchi with your homemade pesto, and garnish with some basil and cherry tomatoes. You can also drizzle some extra-virgin olive oil on top!
It’s really that simple!
To you enjoying a fantastic dinner with your loved ones!
Sweet Potato Gnocchi with Arugula Pesto
This delicious gnocchi recipe gives you 1-2 portions of gnocchi. If you want more, simply double the amounts given for each ingredient. The flavorful pesto will give you around 4 servings.
- For the gnocchi
- 1 sweet potato (230 g)
- 2-3 small potatoes (230 g)
- 1 tbsp olive oil
- 5 g sea salt
- ¼ tsp cardamom
- 1 pinch of black pepper
- 190 g all-purpose flour
- For the pesto
- 130 g (1 package) arugula
- 3 tbsp (15 g) olive oil
- ¼ cup (60 g) sunflower seeds
- ¼ cup (60 g) walnuts
- ½ onion (60 g)
- 2 cloves of garlic
- 2 tbsp white vinegar
- 3 g of salt
- 4 tbsp (20 g) nutritional yeast
- 1 tbsp (10 g) soy sauce
- Juice of 1 lemon
To prepare the gnocchi
Peel the sweet potato and regular potatoes.
Add the potatoes to a pot filled with water. Bring it to a boil and let it boil until the potatoes become soft (around 15-20 minutes).
Rinse with cold water, then let them cool down.
Add the potatoes, olive oil, salt, cardamom, and black pepper to a food processor. Blend until you have an orange potato mash.
Add the potato mixture to a bowl, add the flour, and knead with your hands until you get a somewhat firm ball. If the mixture is too wet, add more flour and knead again.
Dust your work surface with flour, place the ball of dough, and cut into 4 equal pieces.
Roll each piece into a long shape, then divide it into 6-8 gnocchi.
Bring a pot with water to boil, add the gnocchi, and boil for 3-4 minutes until the gnocchi float on top. Take out the gnocchi floating on top first, continue until all gnocchi are ready.
Rinse shortly with cold water. The gnocchi are ready to be served.
(Optional) Fry the gnocchi with a little bit of olive oil in the pan before serving until they get a slightly golden-brown crust.
To prepare the pesto
Add all the ingredients to a high-speed blender.
Blend well until you reach your desired consistency.
Taste and season to taste.
Add the pesto on top of the gnocchi.