You are here:
  1. Home
  2. Main dishes - vegetarian
  3. Paleo Sweet Potato Gnocchi and Kale Pesto (adapted from Lola Berry "The Happy Cookbook")


1 Paleo Sweet Potato Gnocchi and Kale Pesto (adapted from Lola Berry "The Happy Cookbook")

2 Main dishes - vegetarian recipes
3 No associated images with this recipe
Print to PDF
[X]

Print recipe

Paleo Sweet Potato Gnocchi and Kale Pesto (adapted from Lola Berry "The Happy Cookbook")

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

4 portion(s)

Gnocchi

  • 500 g water
  • 2 sweet potato, washed and chopped
  • 250 g ricotta, could be made previously using coconut cream
  • 250-300 g almond meal, could be milled before you start and stored in a bowl
  • olive oil, to drizzle

Kale pesto

  • Kale, stalks removed
  • 1 garlic clove
  • hulled tahini
  • pine nuts
  • 95 grams olive oil
  • --- salt
Add to shopping list
  • 6
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Almond meal

  1. Place almonds into TM bowl and mill 5-10 sec/speed 7. Set aside.

  2. Preheat oven 180 and line baking tray with baking paper.

    3. Gnocchi

  3. Add 500g water, insert simmering basket with sweet potato, cook without MC 10-15 min/Varoma/speed 1.

  4. Use spatula to lift out simmering basket, tip out hot water and place potatoes into TM Bowl and puree with MC 1 min/speed 5-9, increase speed gradually.

  5. Add 250g ricotta and 250g almond meal and mix intoa dough Counter-clockwise operation speed 4 - if it's not holding together you may need the extra 50g of almond meal.

  6. When you have a dough like consistancy, roll into little balls. Place onto baking tray and press dwon with the back of a fork. This should make about 20 pieces. 

  7. Drizzle with olive oil and bake for 20-25 mins or until they are golden.

    8. Kale pesto

  8. While the gnocchi are cooking, clean bowl.

  9. Place kale, garlic, tahini, pine nuts, 95g of olive oil, salt and pulse on Turbo 1-2 sec, until you have a consistancy that you like.

    10. Serve

  10. Serve up the gnocchi by pouring over the pesto.

10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Can I use buckwheat or

    Submitted by Dani DeVin on 5. January 2016 - 21:19.

    Can I use buckwheat or coconut flour instead of the almond meal ?

    Login or register to post comments

  • hello, I like your receipt

    Submitted by Kitty Dekeersgieter on 5. December 2015 - 18:55.

    hello, I like your receipt but not aloud ricota cheese, you mention that you can make with coconut crème, Please let me know how? 

    thanks

    Login or register to post comments