Sweet Potato Gnocchi with Pistachio Kale Pesto


Sweet Potato Gnocchi with Pistachio Kale Pesto

Yield: 4


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


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


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.

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