Sweet Potato Gnocchi with Watercress Pesto
20
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.
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.
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?
