INGREDIENTS FOR 2 SERVINGS:
For the pesto:
- 50g blanched almonds
- gluten-free brewer's yeast flakes (approx. 20 g)
- olive oil
- coconut cream
- fresh basil
- a few drops of lemon juice
- a pinch of erythritol
- salt
- black pepper
- garlic to taste
For the gnocchi:
- boiled sweet potato
- Bake-Free Noodles flour mixture
- salt to taste
PREPARATION:
Mix the cooked, mashed sweet potato with salt and as much flour mixture as it can be shaped with, then cut into gnocchi shapes on a floured surface and cook in boiling water for about 2 minutes. Rinse with cold water. Blend the pesto ingredients together (if necessary, dilute further with coconut cream), mix with the cooked gnocchi and decorate as desired.
