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#Repost @fullofplants
• • • • • • (地瓜麵疙瘩佐芥藍香蒜醬)
Sweet Potato Gnocchi with Kale Pesto! ?? ⁠

These crispy pan-fried sweet potato gnocchi are coated with a rich and garlicky kale pesto! It’s easy, plant-based, packed with flavor, and perfect for a chilly evening!⁠

? Recipe
⁠https://fullofplants.com/sweet-potato-gnocchi-with-kale-pesto/⁠

Sweet Potato Gnocchi
▢1 medium sweet potato (about 3/4 cup purée)
▢3/4 cup rice flour
▢4 tbsp potato starch
▢1/4 tsp salt
▢1 tbsp vegan butter or oil
Kale Pesto
▢1 cup loosely packed kale
▢3 tbsp olive oil
▢2 tbsp cashews or pine nuts
▢1 tbsp lime juice
▢1 and 1/2 tsp nutritional yeast
▢1 clove of garlic
▢1/8 tsp salt adjust to taste

INSTRUCTIONS

Sweet Potato Gnocchi
1 Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2 Wash the sweet potato and prick it a few times using a thin knife. Place on the baking sheet and roast for about 45 minutes, or until the flesh is tender. Remove from the oven, cut the sweet potato in half lengthwise, and let it cool completely.
3 Scoop out the flesh and transfer to a mixing bowl. Add 1/2 cup of the rice flour, potato starch, and salt. Using a wooden spoon, mix to combine. At this point, the dough should be very sticky, add one tablespoon of rice flour at a time and mix to incorporate. I ended up using a total of 3/4 cup rice flour. The dough should be soft and just very slightly sticky.

4 Cover the dough with plastic film and let it rest at room temperature for about 30 minutes .

5 Divide the dough into 4 balls. Roll each ball into a long 1-inch thick0 log. Cut each log into 16 bite-size pieces. I recommend rolling the dough on a smooth countertop, or a cutting board lined with plastic film to prevent the dough from sticking.…(continue)

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