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Sweet Potato Gnocchi with Watercress Pesto

 
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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

1 bunch watercress
well washed and dried
*
½ cup cilantro
freshly chopped
4 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice
or to taste
1 clove garlic
crushed
1 x salt and black pepper
to taste
*
8 ounces 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

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Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 235100% of calories 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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