What we send:

• sweet potatoes
• medvehagyma
• gluten-free flour
• farm egg
• untreated lemon
• walnut
• nutmeg
• clove
• fresh sage
• fresh basil
• olive oil
• butter
• salt
• pepper

Required tools:

• saucepen
• large pan
• mixing bowl
• blender

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Boil water in a saucepan. If the water is already hot but not yet boiling, add the sweet potatoes. Cover, cook over low heat until soft. In 15 minutes.

While the potatoes are cooking, put the basil, the walnuts, half of the lemon juice, the wild garlic, the olive oil, half of the salt and the sage in a blender and puree until it is pure enough. When done, set it aside in the refrigerator.

Puree the boiled sweet potatoes, then mix with the eggs, nutmeg, cloves, salt and pepper, and 2/3 of the flour. If the dough is very sticky, add more flour to make a kneadable but not too hard dough. Cover with a kitchen towel and let it rest for 5 minutes.

Chefbag meal kit – Sweet potato gnocchi with wild garlic pesto

Boil water in a saucepan. Put the loaf on a sliced ​​cutting board. Cut the dough into approx. a finger-thick slice. Rolled out with your hands, then cut into 2-3 cm pieces. Squeeze the bottom and top of the cylinder with your finger so you will get small “barrels”. You can line one side of the “barrels” with a fork.

Put the gnocchies into boiling water. They cook for a few minutes and come up to the top of the water. When done, pour the water off the gnocchie.

Melt the butter in a pan when it is already sizzling, add the gnocchi and bake for a few minutes until it starts to blush. Spoon the fresh pesto to cover the gnocchi well and stir for a few minutes.

Stack the wild garlic gnocchi on a plate

Enjoy your meal!