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.
well washed and dried
olive oil, extra-virgin
or to taste
salt and black pepper
sweet potato, or any kind
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.