World of Gnocchi

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Gluten-Free Sweet Potato Gnocchi with Kale Walnut Pesto

Kale and walnuts give the pesto an earthy edge that balances the sweetness of the gnocchi.

Gluten-Free Sweet Potato Gnocchi with Kale Walnut Pesto

Time and servings

Prep
50 min
Cook
80 min
Total
130 min
Servings
4

Nutrition per serving

Calories
about 800
Protein
16 g
Fat
48 g
Carbs
80 g
  1. Bake the sweet potatoes

    Bake the sweet potatoes

    Pierce the sweet potatoes and bake them at 425°F220°C until fully tender. Split them immediately so steam can escape, then scoop out the flesh while warm.

  2. Make a smooth dry base

    Make a smooth dry base

    Pass the sweet-potato flesh through a ricer, or mash it thoroughly with a hand masher, and spread it in an even layer for 5 minutes so surface steam escapes.

  3. Mix the gluten-free sweet-potato dough

    Mix the gluten-free sweet-potato dough

    Whisk the rice flour, potato starch, and xanthan gum together. Fold them into the warm sweet potato with the egg and 1/2 tsp3 g of the salt just until a soft dough forms.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into an even rope between sheets of parchment. Cut the ropes into bite-size pieces without adding flour.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Make the kale walnut pesto

    Make the kale walnut pesto

    Toast the walnuts in a dry skillet until fragrant and cool them for 5 minutes. Strip the kale leaves from their stems and finely grate the Parmesan. Process the cooled walnuts with the kale, Parmesan, olive oil, garlic, black pepper, 1 teaspoon5 ml lemon zest, and 2 tablespoons30 ml lemon juice to a textured pesto.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    While the walnuts cool and the pesto is blended, bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.

  8. Poach the gnocchi

    Poach the gnocchi

    Lower the gnocchi into the gently boiling water. When they float, reserve 3/4 cup180 ml cooking water and lift the gnocchi into a warm serving bowl.

  9. Gluten-Free Sweet Potato Gnocchi with Kale Walnut Pesto

    Coat away from heat

    Fold the kale walnut pesto through the hot gnocchi away from direct heat, adding warm cooking water a tablespoon at a time until it coats the ridges. Add up to 1 tspup to 6 g of the salt only if needed.

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