A light, summery spin on a classic! Sweet potatoes make this dish sweeter, and fluffier than traditional potato, while the edamame-avocado pesto screams hot weather. Feel free to use the pesto as a dip for all kinds of snacks, from crudite, pita, pasta salad, fries, etc.
This pesto recipe also showcases one of my favorite gizmos; the Blendtec Twister Jar . I am always trying to minimize my excessive amounts of kitchen equipment. I was stoked when I figured out how to use my Blendtec Blender to make juice, either using its “Whole Juice,” setting and keeping the fiber in the juice, or running it through a nut milk bag. Although I loved my Greenstar juicer, I was ready to say goodbye and free up the space and time.
Now with the Twister Jar , I replaced my food processor to. This jar converts your Blendtec Blender into a food processor like machine, perfect for keeping texture to dips like pesto and hummus, and making thick whips like banana ice cream.
This is just a basic framework for sweet potato gnocchi, gluten free style. You can alter the flavor anyway that you please. Some really yummy options would be hot chili, curry, sage, pumpkin spice, or smokey paprika.
4 cups peeled, cubed sweet potatoes (about 3 medium)
1 cup gluten free AP flour (I used Bob’s Red Mill) plus extra for dusting
spices and/or salt if desired (I used 2 teas. dried oregano and 1`/2 teas. smoked paprika)
Steam the sweet potatoes till fork tender, about 15 – 20 minutes. Set aside in a large bowl, and allow to cool fully. Add flour. Use a spatula to fold the flour in. It will form into a sticky dough.
Dust a flat surface with more flour, such as parchment paper on a cutting board. With floured hands, take 1/4 of the dough and place it on the floured surface. Using floured hands, begin to roll the dough into a long, thin log (about 1 inch wide). Using a fork, press along the length of the log, making imprints. Using a serrated knife, cut the dough into 1 inch pieces, lightly dusting with more flour if they begin to stick to the knife or surface. Repeat with the other 3 sections of dough.
Bring a large pot of water to a boil. While waiting for the water to boil, prepare the pesto.
When the water is rapidly boiling, add about half of the gnocchi, one by one so that they don’t stick to each other. Give a gentle stir with a slotted spoon. When the gnocchi rise to the surface of the water, they are done (about 4-6 minutes). Using the slotted spoon, remove from water and place on serving plates.
1/2 cup onions, sliced into half moons
2 cloves garlic
1/2 cup vegetable stock, or water
1 cup shelled, whole edamame (frozen is fine!)
1/4 – 1/2 cup nutritional yeast
2 TB lemon juice
1 cup packed basil leaves
1/2 cup avocado pulp
Salt if desired
Heat a skillet or saucepan on medium-high heat. Add onions, garlic and stock/water. Cook for 5 minutes, till onions are soft. Add edamame, cook for 3-4 more minutes.
Add basil, lemon juice, nutritional yeast and salt if desired to a twister jar or food processor. Add the edamame-onion-garlic mixture. Pulse blend till well combined, but not completely smooth. Add avocado, and pulse till just combined.
Serve with gnocchi. Can be tossed if desired, but I found dipping to be a nice change of pace!