Gnocchi with parsley and basil pesto
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This gnocchi with sweet potato and macadamia pesto is a hearty and satisfying dinner.
Ingredients
Raw macadamias
½ cup(s), (70g)
Fresh flat-leaf parsley
½ cup(s), leaves
Fresh basil
½ cup(s), leaves
Grated parmesan cheese
¼ cup(s), (20g)
Garlic
1 clove(s), crushed
Reduced fat oil spread
1 tbs
Olive oil
1 tbs
Orange sweet potato (kumara)
380 g, peeled, cut into 2cm pieces (buy 450g)
Dried potato gnocchi
250 g, shelf-fresh
Cherry tomatoes
250 individual, halved
Oil spray
1 x 3 second spray(s)
Instructions
1
Place the nuts, parsley, basil, parmesan, garlic and canola spread in a food processor. With the motor running, gradually add the oil and process until almost smooth. Season with salt and freshly ground black pepper.
2
Cook the sweet potato in a large saucepan of boiling salted water for 10 minutes or until tender. Transfer with a slotted spoon to a bowl. Cover to keep warm. Add the gnocchi to the saucepan and cook following packet directions. Drain and return to the pan with the sweet potato.
3
Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over high heat. Add the tomato and cook for 4-5 minutes or until it softens slightly.
4
Add the pesto to the gnocchi and sweet potato. Gently toss to combine. Divide among serving bowls and top with tomato.
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