Sweet Potato Gnocchi with Shredded Brussels Sprouts & Kale Pesto

What I changed: a lot. It's basically a new recipe. That's why I'm sharing it. Duh.


Quarantine tip: It's a laborious process. Prep throughout the day. It helps cut quarantine boredom and keeps you from snacking. At least that's what I think.



Sources: Two recipes I've made before & Recipe Runner

Serves: 2 | Time: ~1 hour


Ingredients


Gnocchi

1 large sweet #potato

1 ¾ cups almond flour (plus another ½ cup to dust while slicing)

1 cup tapioca starch

¾ tsp garlic powder

¾ tsp salt


Pesto

2 heaping cups of #kale

3 tbsp EVO

1 clove garlic

2 tbsp lime juice

1/4-1/2 cup basil paste

1/2 cup walnuts

S&P

Water to thin


The Rest

1 tbsp EVO

1 lb #BrusselsSprouts, shredded

1/4 tsp red pepper flakes

Nutritional yeast, to taste


Instructions


I went ahead and made the pesto first by blending it all in a Ninja bullet. Then go ahead and set it aside while you work on the gnocchi.


Clean and boil the sweet potato until just soft, a fork should go in but you don’t want it mushy. This should take about 15 minutes.


Once the potato is done, take it out of the water and set aside to cool. When cooled, peel the skin off the potato. Using a grater or ricer, grate the potato into a bowl. I used the grater attachment on my KitchenAid mixer.

In a separate bowl, whisk together the almond flour, starch, garlic powder and salt. You can make the extra flour for dusting in a separate bowl or you can make it all in one bowl. 

Sprinkle some flour mixture on a flat surface then put the potato mixture on top. 

Add the rest of the mixture ½ cup at a time to the sweet potato and mix with your hands until you get a dough that does not stick to your fingers. You want it just pliable but not sticky. Depending on how wet and cooked your potato got, you may need less or more flour mixture.


Once the dough is ready, separate it into 8 equal parts. Roll each part out into long snake like rolls. Cut each into 1 inch pieces.


Bring a medium pot of water to boil. Drop gnocchi in. Once they float to the top remove from the water with a slotted spoon.


Pat them dry and set aside. I did this in the morning and popped them in the refrigerator until it was time for dinner, which is when I grabbed my sprouts and skillet.


Add 1 tbsp of EVO to a large skillet over medium heat. Add brussels sprouts and red pepper flakes and saute 3-5 minutes.


Add gnocchi and as much pesto as you want and warm through another 5 minutes. Plate and sprinkle some nutritional yeast on top. Enjoy!


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