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Sweet Potato Gnocchi with Watercress Pesto

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Sweet Potato Gnocchi with Watercress Pesto

These delicious yet nutritious sweet potato gnocchi is coated with refreshing and tangy watercress pesto. It's a dish that's packed with flavor and fills you up with all the goodness and yumminess.

 

Yield

2 servings

Prep

8 min

Cook

4 min

Ready

15 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 bunch watercress
well washed and dried
* Camera
½ cup cilantro
freshly chopped
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4 tablespoons olive oil, extra-virgin
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2 tablespoons lemon juice
or to taste
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1 clove garlic
crushed
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1 x salt and black pepper
to taste
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8 ounces pasta, gnocchi
sweet potato, or any kind
*

Ingredients

Amount Measure Ingredient Features
1 bunch watercress
well washed and dried
* Camera
118 ml cilantro
freshly chopped
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6E+1 ml olive oil, extra-virgin
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3E+1 ml lemon juice
or to taste
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1 clove garlic
crushed
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1 x salt and black pepper
to taste
* Camera
231.2 ml/g pasta, gnocchi
sweet potato, or any kind
*

Directions

Pick the small leaves with thin stems of the watercress, discard the tougher stems that will make the pesto taste very bitter.

In a bowl of food processer, add watercress, cilantro, extra-virgin olive oil, lemon juice and garlic, and process until finely ground.

Season with salt and black pepper to taste. Put in a jar and seal it well, keep it in the refrigerator for up to 1 week.

Prepare the gnocchi according to the package direction.

Toss the cooked gnocchi gently with about ½ cup pesto until well coated.

Serve warm and enjoy.

Season with more lemon juice, salt and black pepper if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 235100% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 13%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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