I must admit, Jeff’s getting a bit annoyed with my new sweet potato and butternut squash obsession. But I can’t help it if they put them in our CSA box every week–I can’t let them go to waste! This weekend, I decided to use sweet potatoes in a new way: pesto! We’ve had Trader Joe’s gnocchi just sitting in our cupboard for the past few weeks taunting me, so I decided it was finally time my favorite potato dumplings.
The stars of this dish were the sweet potatoes, of course, and some fresh cilantro.
I also added a few almonds, garlic, red pepper flakes, salt, and pepper and voila, sweet potato cilantro pesto!
Jeff was pretty skeptical about the combination, but had to grudgingly admit how good it was when I finished. Sometimes unexpected combinations yield the best results.
I decided to freeze the gnocchi in 3 separate containers to take as an easy lunch for work next week. I actually can’t wait for the work week to begin! Well, kind of.
Gnocchi with a Sweet Potato Cilantro Pesto
1 17.6 ounce bag gnocchi (we used Trader Joe’s)
2 small sweet potatoes
2 cups cilantro
1/4 cup almonds
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 cup feta cheese
Pre-heat oven to 450 degrees.
Wrap sweet potatoes in aluminum and bake until soft, about 1 hour. When they have about 10 minutes left, cook gnocchi according to instructions.
Remove sweet potato skins and place in food processor along with cilantro, garlic, almonds, salt, pepper, and red pepper flakes. Grind until finely combined.
In a large bowl, combine gnocchi and pesto.
Mix in feta cheese, and enjoy!
Time: 70 minutes