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Sweet Potato Gnocchi with Wild Garlic and Sage Pesto
TOP WITH CINNAMON18Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. sweet potatoes
- 1/2 cup ricotta
- 30 grams Parmesan
- 1 tsp. salt
- fresh ground black pepper
- 1/8 tsp. grated nutmeg
- 1 egg
- 2 1/4 cups plain flour (plus more for shaping)
- 1/2 cup sage leaves (fresh)
- 5 basil leaves (large)
- 3 cups wild garlic leaves (~100 g packed, see notes)
- 1 pinch salt
- 1/2 cup olive oil (see notes)
- 50 grams cashews (almonds or walnuts)
- 1/2 lemon
- 1 knob butter (or a splash of oil)
- shredded basil
- shaved Parmesan
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Notes
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