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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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4|
|Calories from Fat: 107 (27%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 123.6mg||4 %|
|Potassium 652.7mg||17 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 59g|
|Protein 8.5g||12 %|
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Calories per serving: 401
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