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)**
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.
Place cooked potatoes and all ingredients into a food processor and blend until texture is thick and smooth.
Put the pot back on the stove with clean water, about half-full. Bring to a boil.
Spread extra flour on a clean, dry work surface then gently knead the dough until it is no longer sticky to the touch.
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.
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.