Ratalu (Ube, Purple Yam) Gnocchi with Rosemary Pesto
A comforting, savory, easy vegan gnocchi.
Servings Prep Time
2servings 10minutes
Cook Time Passive Time
20minutes 20minutes
Servings Prep Time
2servings 10minutes
Cook Time Passive Time
20minutes 20minutes
Ingredients
Ratalu Gnocchi
Rosemary Pesto
Instructions
  1. **To cook ratalu, wash really well and place (unpeeled) in the Instant Pot with 1/2 cup water on high pressure cook x 8 minutes, natural pressure release. Can also cook in boiling water on stove top, do knife test to check when it is soft and cooked.
  2. In the meantime, combine all ingredients except olive oil for the Rosemary Pesto in a food processor.
  3. Pulse until paste forms while slowly adding in the olive oil. Set aside.
  4. Place large pot of water (8 cups of water) with a pinch of salt to boil on the stove.
  5. Once ratalu is cool enough to handle, peel, and then put through a potato ricer or finely grate.
  6. In a large bowl, combine, ratalu mixture (2 cups) with flour, 1 tbsp olive oil, and salt. Combine until a soft dough forms but do not over mix.
  7. Divide dough into 4 parts. Roll each part into a long rope, then dice with a pizza cutter or sharp knife into little 1″pillow shaped pieces. May need to flour surface to prevent sticking.
  8. Place uncooked gnocchi pieces into boiling water. Cook for 5-7 minutes until gnocchi begins to float, then strain and rinse with cold water.
  9. In the same pot or in a fry pan, heat 1 tbsp of olive oil (or butter) and then saute gnocchi in oil until slightly browned. Can also add in some additional fresh rosemary or sage leaves into the oil for added flavor, but totally optional. Top with pesto and enjoy warm.