- 3.5kg Aviko Sweet Potato Diced
- 100g pine nuts
- 100g baby spinach
- 500g basil pesto
- salt and black pepper
Sweet Potato Gnocchi with Basil Pesto and Pine Nuts
Ingredients
Method
1. Toast the pine nuts in a dry pan until golden.
2. Heat a large frying pan over a medium heat and cook the Aviko Sweet Potato Diced until golden.
3. Remove the pan from the heat and add the baby spinach & pesto to the pan. Toss to combine and season to taste with salt and pepper.
4. To serve, put onto a serving plate and sprinkle over the pine nuts.
Enjoy!
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