Yam Gnocchi with Basil Pesto & Mushrooms (vegan + gluten-free)

Ingredienti

• 1 large bunch of basil, thick stalks removed
• 1/3 cup extra virgin olive oil
• 3 cloves garlic, crushed
• 2 tbsp toasted pine nuts
• 3 tbsp toasted cashew or walnut pieces
• Salt and pepper
• 2 cups small brown mushrooms, diced
• 3 tbsp balsamic vinegar
• Salt and pepper
• 1 large russet potato, peeled and diced (into 1 1/2cm cubes - about 2 heaped cups)
• 1 medium yam, peeled and diced (into 1 1/2cm cubes - about 2 heaped cups)
• 2 cloves garlic, crushed
• Salt and pepper
• 1 1/2 cups your favourite gluten-free flour blend (I use Bob's Red Mill and recommend using one that has potato starch or tapioca flour in)
• 2 cups mixed baby leafy greens

Preparazione

1. 1

   Prepare all ingredients as instructed above.

2. 2

   --- For the pesto ---

3. 3

   Pulse all ingredients except half the olive oil in a blender to form a loose mixture. Add salt and pepper to taste.

4. 4

   Scoop the pesto out into a glass jar and gently stir in the rest of the oil until almost combined. Set aside.

5. 5

   --- For the mushrooms ---

6. 6

   Heat the mushrooms with the vinegar, adding salt and pepper to taste in a small frying pan until bubbling gently.

7. 7

   Cook the mixture on low for 15-20 minutes until the mushrooms are soft and the vinegar no longer tastes acidic. Set aside.

8. 8

   --- For the gnocchi ---

9. 9

   Place the potato and yam cubes into a saucepan of hot water and bring to a boil.

10. 10

    Reduce the heat and simmer for 12-15 minutes until both vegetables are soft.

11. 11

    Drain and place the yam and potato back in the saucepan.

12. 12

    Using a potato ricer, mash until smooth and the two colours are totally mixed, adding the garlic, salt and pepper to taste.

13. 13

    Transfer to a large bowl and add the flour, kneading the mixture into a dough. (It’s tempting to add less flour as the mixture can look a little dry – don’t do it!)

14. 14

    Using your hands, divide the dough into four pieces.

15. 15

    On a floured surface, roll them into sausages about 2cm wide with your hands and cut each into 1.5cm-wide slices.

16. 16

    Roll each slice gently to make it more of a tube shape, and if you wish gently roll a fork along each piece for texture.

17. 17

    To cook, add all the gnocchi to a large pan of boiling water. When they float to the surface, cook for another 30 seconds and then drain. (You may need to do this in two batches.)

18. 18

    Spread gnocchi out on a large plate to prevent sticking until ready for use.

19. 19

    --- To serve ---

20. 20

    Serve the warm gnocchi scattered over a bed of baby leaves.

21. 21

    Add the balsamic mushrooms and drizzle pesto over the plate. Enjoy!