Sweet Potato Gnocchi with Pistachio Kale Pesto
Yield
Ingredients
1-pound Sweet potato gnocchi dry weight
1 cup American pistachio kernels
1 cup Pistachio kale pesto (Recipe below)
Kosher salt and fresh cracked black pepper to taste
Parmesan-Reggiano
Pistachio Kale Pesto
3 Garlic cloves
½ cup American pistachio kernels
1½ cups Kale (Washed and no stems, rough chop)
½ cup fresh basil (rough chopped and no stems)
1 teaspoon Red toasted chili flakes
½ Juice from lemon
⅓ cup Extra virgin olive oil
¼ cup Grated parmesan-reggiano
Combine all ingredients in food processor until a paste consistency
Instructions
Cook gnocchi al dente in salted water and drain. Let cool in ice bath to avoid over cooking. Heat sauté pan with 1 tablespoon olive oil at medium high heat. Sauté gnocchi 3-4 minutes until gnocchi are light golden brown. Turn off heat and add pesto and toss until gnocchi are fully coated with pesto. Garnish with shaved parmesan-reggiano and pistachios.
