Springtime Gnocchi with Carrot Top Pesto
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • Gnocchi:
  • 4 Medium Potatoes (Baked)
  • 1 ½ Cups Flour (We Used Gluten Free)
  • 1 Cup Frozen Spinach (Thawed & Squeezed Dry)
  • 3 Tbsp Oil
  • Pesto:
  • Carrot Tops
  • 4 Cloves Garlic (Peeled)
  • Oil
  • Salt & Pepper to taste
  • Toppings:
  • 2 Carrots (Ribbons)
  • Sugar Peas (Ends Trimmed)
  • Asparagus (Trimmed and Chopped)
  • Alfalfa Sprouts
Instructions
  1. Preheat the oven to 400 degrees. Wash and prepare all of the fresh produce as per directions above.
  2. Using a fork, poke hole into the washed potatoes in several places surrounding the whole potato. Place them into the oven, directly onto the rack for 45 minutes.
  3. Meanwhile, in a food processor add the ingredients for the pesto, excluding the oil. While you blend the pesto slowly drizzle the oil into the pesto, until the desired consistence is obtained. Set aside.
  4. Once the potatoes have baked and cooled, scoop the potato out of the skin into a large bowl. Add the flour, dry spinach and oil to the bowl. Using a spoon, mix thoroughly until well combined.
  5. On a floured surface roll the dough into a thin rope. Cut the dough into one inch pieces or slightly smaller.
  6. Put a large pot of water on the stove to boil.
  7. Shape the gnocchi by pressing them with a fork. Dust the gnocchi with extra flour to prevent them from sticking.
  8. Steam the toppings. Using a steamer cook the prepared toppings for 3-5 minutes.
  9. Place the shaped gnocchi into the boiling water until they float. Remove immediately and portion into dishes.
  10. Top with pesto and steamed vegetables, along with the alfalfa sprouts.
  11. Enjoy spring!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/springtime-gnocchi-with-carrot-top-pesto/