Sweet Potato Gnocchi with Watercress Pesto

• 1 bunch watercress well washed and dried
• 1/2 cup cilantro freshly chopped
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons lemon juice or to taste
• 1 clove garlic crushed
• 1 x salt and black pepper to taste
• 8 ounces pasta, gnocchi sweet potato, or any kind

1. Pick the small leaves with thin stems of the watercress, discard the tougher stems that will make the pesto taste very bitter.
2. In a bowl of food processer, add watercress, cilantro, extra-virgin olive oil, lemon juice and garlic, and process until finely ground.
3. Season with salt and black pepper to taste.
4. Put in a jar and seal it well, keep it in the refrigerator for up to 1 week.
5. Prepare the gnocchi according to the package direction.
6. Toss the cooked gnocchi gently with about 1/2 cup pesto until well coated.
7. Serve warm and enjoy.
8. Season with more lemon juice, salt and black pepper if desired.

watercress well, cilantro freshly, olive oil, lemon juice, garlic, salt, pasta

Taken from recipeland.com/recipe/v/sweet-potato-gnocchi-watercress-53038 (may not work)