Sweet Potato Gnocchi With Spinach Pesto

• 1/3 cup pine nuts, toasted
• 7 oz baby spinach leaves
• 1/3 cup buttermilk
• 1/2 cup grated Parmesan cheese
• 2 lbs sweet potatoes, peeled and cut into 3/4 inch dice
• 1 cup flour
• 4 oz cherry tomatoes, halved
• 4 oz baby plum tomatoes, halved
• 2 tsp olive oil

1. Place pine nuts in a food processor. Pulse until finely chopped. Add spinach, buttermilk and 1/4 cup of the Parmesan cheese. Process until smooth. Set aside.
2. Steam sweet potatoes over a saucepan of simmering water until tender. Pat dry with paper towels. Place in a bowl and mash until smooth. Stir in the flour. Form into small balls.
3. Bring a large saucepan of water to a boil on high heat. Reduce heat to medium. Cook gnocchi, in batches, for 3-4 mins, until they float to surface. Use a slotted spoon to remove gnocchi and transfer to a shallow bowl.
4. Meanwhile, preheat the oven to 350u0b0F. Place tomatoes and oil in a roasting pan; toss to coat. Roast for 10 mins, until softened slightly.
5. Add spinach pesto and most of tomatoes to hot gnocchi and toss to combine. Serve topped with remaining tomatoes and Parmesan cheese.

pine nuts, baby spinach, buttermilk, parmesan cheese, sweet potatoes, flour, cherry tomatoes, baby plum tomatoes, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27409 (may not work)