Sweet Potato Gnocchi + Roasted Brussels Sprouts | Eat to Thrive

Ingredients

• 1 lb garnet yams (aka sweet potatoes)
• 1 tbs olive oil
• 1 tbs mellow white miso
• 1/2 tsp salt
• 1 1/2 to 1 3/4 cups white whole wheat flour
• 2 tablespoons organic cornstarch
• 1/2 cup traditional pesto
• 1/2 cup raw cashews
• 1/2 cup water
• 1 lb brussels sprouts, trimmed & quartered
• 2-3 tbs olive oil
• 1/4 tsp pepper