The Lovell Table

Homemade gnocchi is the ultimate comfort food. It is easier to make than you might think and sure to wow whoever is at your dinner table! I love the combination of sweet potato and kale here and I am sure you will too!

Ingredients

• 4 sweet potatoes
• 2-3 cups casava flour
• 1 teaspoon salt plus more
• 2 cups kale
• 1 cup walnuts
• 1/4 cup plus 1 tablespoon olive oil
• 1/4 cup parmesan cheese
• 1 whole garlic clove plus 1 clove minced
• juice of 1 lemon
• pepper
• red pepper flakes
• 1/2 cup heavy cream

Method

1. Heat oven to 375 degrees
2. Use a fork to poke holes all over the sweet potatoes and place on a sheet pan lined with tin foil
3. Bake the potatoes for 35-45 minutes or until they are soft and their skin peels right off
4. While the sweet potatoes bake, make the pesto- in a blender combine the walnuts, lemon juice, garlic clove, pinch of salt and pepper, blend until combined and then add in the kale and olive oil and blend, finally add the parmesan and blend until smooth (add more olive oil if needed to achieve the consistency desired), set aside
5. When potatoes have baked and cooled remove their skins and place in a bowl
6. Add in 2 cups of casava flour and teaspoon of salt and then mash with a potato masher until combined enough to use your hands to continue to combine (add in more flour as needed)
7. Once the dough has formed pat it into a flat circular shape and divide in eighths
8. Roll each eighth into a rope 1/2 inch to 1 inch think
9. Cut each rope into 1 inch pillow like pieces
10. Optionally roll the pillows on a gnocchi roller to create ridges
11. Place gnocchi on a tray and refrigerate for 20 minutes
12. Bring a large part of water to a boil
13. While the water boils drizzle olive oil in a pan on medium heat
14. Add the minced garlic clove and let cook for 1 minute
15. Add in a pinch of red pepper flakes and then 3/4-1 cup pesto (save the rest for another time)
16. Stir the pesto on the pan for 3-5 minutes until it starts to develop a thinner consistency (you may see the oil separate and that is okay)
17. Turn the heat to low and stir in the heavy cream until combined
18. Remove from the heat
19. Add the gnocchi to the boiling water in batches- removing when it floats to the top
20. Toss the gnocchi in the pesto sauce and top with more red pepper flakes