Super easy and tasty, ready in an hour! Vegan too!
Peel and chop the sweet potatoes, place them into a roasting dish and roast them for 40 minutes or until they are soft with a tbsp of olive oil on 180 Celsius in the oven. /when ready, let them cool down.
In the meantime, prepare the sauce: add the cashews to boiling hot water and let them soak for 10 minutes.
Then, blend them with a handheld blender adding a splash of water. When it's smooth enough, add as much oat milk until you get the right consistency. When you reached it, mix a spoonful of vegan pesto in.
When the sweet potatoes cooled down enough to handle them, place them into a mixing bowl, add the flour, some salt and pepper and prepare your dough.
sprinkle some flour on your working surface and make a long, about one inch thick "snake".
Cut them up into thumb sized pieces and press them down a little bit with a fork.
Cook them in boiling water. This takes about 3-4 minutes. When they are ready, they will float to the top. Remove them from the water.
Add the remaining tablespoon of olive oil, minced garlic and chilli to a wok pan (or similar), and cook for 2 minutes, then add the kale. Allow another 1-2 minutes for sauteeing the kale.
Finally, add the gnocchi and as much of the creamy pesto sauce as you like it.
Serve immediately. Enjoy!