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 minIngredients
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.
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