Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 quantity orange sweet potato (kumara) gnocchi (see variation in related recipe)

  3. Shaved parmesan, to serve

  4. Rocket leaves, to serve

  5. Rocket pesto

  6. 55g (1/2 cup) walnut halves

  7. 1 x 80g pkt baby rocket leaves

  8. 40g (1/2 cup) finely grated parmesan

  9. 1/4 cup firmly packed fresh basil leaves

  10. 1 garlic clove, quartered

  11. 125ml (1/2 cup) olive oil

  12. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. To make rocket pesto, preheat oven to 180°C. Spread walnuts over a baking tray. Cook in preheated oven for 5 minutes or until toasted. Remove from oven. Set aside for 5 minutes to cool.

  2. Place the walnuts, rocket, parmesan, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin steady stream until well combined. Taste and season with salt and pepper. Transfer pesto to a small bowl. Place plastic wrap directly on the surface of pesto.

  3. Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a large bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

  4. Add the pesto to the gnocchi and gently toss to combine. Spoon gnocchi among serving bowls. Top with parmesan and season with pepper. Serve immediately with rocket leaves, if desired.


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