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Sweet Potato Gnocchi with a Rustic Pistou Sauce

Courtney Treutelaar - Common Threads


  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 4 small sweet potatoes, roasted
  • 1/2 cup ricotta
  • 1 1/2- 2 cups flour
  • salt and pepper
  • 2 cups spinach
  • 1 bunch basil
  • 4 oz pine nuts
  • 1/2 cup parmesano reggianno
  • 1/2 lemon, juiced
  1.  Flake cooked sweet potato into a bowl with a fork.
  2. Add ricotta and flour slowly, only until it is at the right, soft-doughy consistency. Do not add too much, it will become tough.
  3. Roll out the dough with your hands into a rope and cut with a knife into small dumplings.
  4. In a saute pan on medium high heat, add olive oil. When hot, add the gnocchi and pan sear until golden brown. Put to the side.
  5. Add in the garlic and sweat, about 1 minute.
  6. Break the spinach and the basil right into the pan, and cook until they release a little bit of their moisture.
  7. Add in the pine nuts, cheese and lemon juice. Toss in the gnocchi to combine. Serve!

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