Recipe for Sweet Potato Gnocchi with Rocket Pesto 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE GNOCCHI ----------------
625 gm Sweet potato, peeled and diced (1 1/4 lb)
15 gm Dairy free margarine, ( 1/2oz)
75 gm Plain flour, (3oz)
100 gm Semolina, (3 1/2oz)
Freshly grated nutmeg
Salt and freshly ground black pepper
----------------- FOR THE ROCKET PESTO ----------------
50 gm Rocket, (2oz)
2 x Garlic cloves, crushed
3 tbl Pine nuts
Instructions:
Instructions: Cook the potatoes in boiling salted water for 10 minutes or until just tender. Drain and leave to cool.

Meanwhile make the pesto. Place all the ingredients in a food processor or pound with a pestle and mortar to make a coarse paste.

Mash the potatoes in a large bowl until smooth. Then add the margarine, flour, nutmeg, salt and pepper. Mix to a dough.

Bring a large saucepan of water to the boil. Drop teaspoons of the potato paste into the water in batches and cook for 3-5 minutes until they rise to the surface. Stir the pesto into the hot gnocchi and serve immediately.

NOTES : Delicious sweet potato gnocchi served with rocket pesto as a tasty dairy free alternative.

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