Homemade from scratch! pesto & sweet potato gnocchi! Check out my story to see the cook up and how to 🏼 I&039;m not one to make anything from scratch because it&039;s time consuming but these were so bomb and a healthier version of restaurants. Served as a side with butternut and chicken
Pesto > fresh basil, squeeze of lemon, pine nuts, pecorino, garlic clove, olive oil. Blend/food process.
Gnocchi > 300g peeled sweet potato steamed in the microwave/roasted (boiling adds slot of water which works against you) with 1 egg stirred in with the potatoes mashed then add 200g gluten free flour, roll into a ball and leave in the fridge for 30 min for more firmness, then roll into long thin lines and cut, and make grooves with a fork or a proper roller (they help catch the sauce when served ) and then leave in freezer separated out individually until ready to cook – bring water to the boil and add gnocchi and stir so they separate and then allow them to rise to the surface (2-3 min max!!) and there you go 🏼🏼🏼 .
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Photo by: thehealthvixen