This is a perfect quick mid week meal that the whole family can enjoy. I love making double, and then eating it cold for lunch the next day.You can also use butternut squash or cauliflower instead of the sweet potato. Let me know if you make it.
Ingredients ( Serves 1)
1 sweet potato
1/2 cup chickpea flour
salt & pepper
1 tsp baking powder
1 cup fresh basil
1/4 cup pumpkin seeds
1 tbsp nutritional yeast
1 tsp olive oil
1/2 fresh lemon juice
Steam the sweet potato until soft. Mash with a fork and add in the flour, seasoning and baking powder. Leave to one side in the fridge for 10-15 minutes.
Then form into small nugget shapes. Lightly fry in coconut oil until crispy on the outside.
For the pesto, throw all the ingredients into a blend and pulse a few times.
Add 1 large tbsp. of pesto towards the end of frying the gnocchi and a handful of spinach.