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 servingsPrep
8 minCook
4 minReady
15 minLow 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 |
*
|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
watercress
well washed and dried |
*
|
| 118 | ml |
cilantro
freshly chopped |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lemon juice
or to taste |
|
| 1 | clove |
garlic
crushed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 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.
