This is a perfect quick mid week meal that the whole family can enjoy. I love adding pesto and fresh spinach to mine!
1 sweet potato
1/2 cup chickpea flour
salt & pepper
1 tsp baking powder
! cup fresh basil
1/4 cup pumpkin seeds
1 tbsp nutritional yeast
1 tsp olive oil
1/2 fresh lemon juice
Steam the sweet potato until soft. Mash with a fork and add in the flour, seasoning and baking powder. Leave to one side in the fridge for 10-15 minutes.
Then form into small nugget shapes. Lightly fry in coconut oil until crispy on the outside.
For the pesto, throw all the ingredients into a blend and pulse a few times.
Add 1 large tbsp. of pesto towards the end of frying the gnocchi and a handful of spinach.