Sweet Potato Gnocchi + Roasted Brussels Sprouts | Eat to Thrive

Sweet Potato Gnocchi + Roasted Brussels Sprouts | Eat to Thrive

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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

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