Gnocchi is one of those dishes that seems too intimidating to make at home; yet, it’s actually quite simple. What makes this gnocchi particularly special is that it’s high in protein, vegan, grain-free and seriously delicious. You won’t find 00 flour or white potatoes here, instead a blend of sweet potato, chickpea flour and almond flour is the base of this gnocchi. Regardless if you subscribe to a gluten-free or vegan lifestyle, this recipe is satisfying, tasty, filling and will leave you feeling like an accomplished home cook. It’s paired with a fibre-rich and high-protein pesto, that seamlessly incorporates cannellini beans, along with basil, walnuts and olive oil, for a creamy, smooth consistency.
For the gnocchi, preheat the oven to 400°F. Puncture around the skin of the sweet potatoes with a fork, place on a baking sheet lined with parchment paper and roast in the oven for 40 minutes. Allow the sweet potatoes to cool slightly, then discard the skin and scoop the inside of the sweet potatoes into a bowl. Add 2 cups of chickpea flour, almond four, brown rice flour and sea salt and start to combine all ingredients together with your hands into a ball. Flour your working surface and place the ball on top, begin to knead it well for about 3 minutes, form it back into a ball and cut it into 4 even pieces. Roll each quarter of dough into a long log, then cut it into 1 inch pieces. Repeat with each piece of dough. If you like, you can roll the gnocchi on the back tines of a fork to create those grooves (optional). Place a large pot of water on the stove, salt it and allow it to come to a boil. Once boiling, add a few pieces of gnocchi with a slotted spoon, careful not to overcrowd. Once they float to the top, take them out with a slotted spoon and place on a plate or in a colander. If the gnocchis stick together in the water, stir the water (we prefer to use chopsticks when stirring).
For pesto, combine all pesto ingredients in a food processor or blender. Blitz until you have a creamy consistency.
For assembly, once all the gnocchi is cooked, heat a skillet over medium heat and add a good glug of extra-virgin olive oil. Toss the gnocchi in the oil so they lightly brown. Once browned, place in a large bowl with the protein-packed pesto. Scoop out a serving, and enjoy.