• Sweet Potato Gnocchi with Roasted Vegetables and Basil Pesto

    Amanda’s Sweet Potato Gnocchi

    (With roasted vegetables and basil pesto)

    Fall & Winter:  Tri-doshic


    • 2 pounds of sweet potatoes (about 2 large potatoes)
    • 1 1/3 cups all-purpose flour
    • 2 large eggs
    • Pinch of sea salt**Extra flour for rolling the dough (1/2 to 1 cup)**
    1. Peel potatoes then place in a large pot and cover with water. Bring to a boil over medium-high heat and cook until easily pierced in the center with a fork. Drain, and let potatoes cool for five minutes.
    2. Place cooked potatoes and all ingredients into a food processor and blend until texture is thick and smooth.
    3. Put the pot back on the stove with clean water, about half-full. Bring to a boil.
    4. Spread extra flour on a clean, dry work surface then gently knead the dough until it is no longer sticky to the touch.
    5. Divide the dough into five sections and roll each piece into a 1-inch-thick rope. Cut each rope into 1/2 inch pieces of gnocchi.
    6. Place the gnocchi into the boiling water and cook until the pieces float to the top, approximately 1 minute. Remove with a slotted spoon and place in a colander.  Repeat steps 5 and 6 until all gnocchi is prepared.


    Pair sweet potato gnocchi with roasted vegetables and pesto.  Mix together and refrigerate leftovers.



    Roasted Vegetables:  Preheat oven to 425.  Spread 1-2 Tablespoons of coconut oil on a cookie sheet, then place all sliced vegetables onto sheet, stir to coat with oil and roast for 30-45 minutes (stirring them every 15 minutes).

    • 1 lb of asparagus, sliced into 3-4 inch pieces
    • 1 red bell pepper, sliced into long strips
    • 1 onion, sliced into strips or half moons
    • Fresh garlic to taste, dice or use garlic press
    • 4 carrots, peeled and sliced into thin pieces
    • 1 zucchini, cut into four quarters lengthwise then into 2 inch pieces  
    Basil Pesto: Rinse, dry and put into food processor. Blend to desired texture.


    • 1 bunch of basil (can substitute with cilantro)
    • 1/3 cup of olive oil
    • Fresh juice from one lemon
    • Pinch of sea salt


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