Celery Leaf and Hemp Pesto with Sweet Potato-Spelt Gnocchi - alive magazine

Name: Celery Leaf and Hemp Pesto with Sweet Potato-Spelt Gnocchi - alive magazine
Ingredients: 1 cup (250 mL) peeled, cooked, and mashed or purÈed sweet potato (from about 1 large sweet potato); 1/2 cup (125 mL) ricotta cheese; 1/4 tsp (1 mL) salt; 1/8 tsp (0.5 mL) ground nutmeg; 2 cups (500 mL) light spelt flour or whole wheat pastry flour or gluten-free all-purpose flour, plus more for rolling; 1 garlic clove, peeled; Zest of 1 lemon; 1 cup (250 mL) celery leaves (celery tops); 1/2 bunch flat-leaf parsley, stems included, roughly chopped; 1/4 cup (60 mL) hemp hearts; 2 Tbsp (30 mL) lemon juice, plus more for serving; 1/4 cup (60 mL) extra-virgin olive oil

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Don’t throw away those celery leaves—they’re packed with punchy celery taste and can be used in place of many savoury herbs in cooking. In this pesto recipe…

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Ingredients

1 cup (250 mL) peeled, cooked, and mashed or purÈed sweet potato (from about 1 large sweet potato)
1/2 cup (125 mL) ricotta cheese
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) ground nutmeg
2 cups (500 mL) light spelt flour or whole wheat pastry flour or gluten-free all-purpose flour, plus more for rolling
1 garlic clove, peeled
Zest of 1 lemon
1 cup (250 mL) celery leaves (celery tops)
1/2 bunch flat-leaf parsley, stems included, roughly chopped
1/4 cup (60 mL) hemp hearts
2 Tbsp (30 mL) lemon juice, plus more for serving
1/4 cup (60 mL) extra-virgin olive oil