Sweet potato gnocchi with kale-spinach pesto

Sweet potato gnocchi with kale-spinach pesto

Super simple gnocchi, you don’t need any special equipment–only a fork and a knife!


(serves 3-4)


  • 1 sweet potato (roughly 260g)
  • 1 flax egg (1 T ground flaxseed + 3 T water)
  • 1/4 c quinoa flour
  • 1/2 c rice flour
  • 2 T arrowroot/cornstarch
  • 1/4 tsp nutmeg
  • pinch salt


  • 1 Handful of basil leaves
  • 1/2 c hazelnuts
  • 50g spinach
  • 50g kale
  • 2 T nutritional yeast
  • juice of 1/2 lemon
  • 1/3 c cold pressed olive oil


Preheat the over to 220c. Start by making the flax egg, combing the ground flax and water in a small bowl and leaving on the side to set. Then chop the sweet potato in half and place on a lined baking tray chopped side down. Roast in the oven for about 30mins until soft.

Whilst the sweet potato is cooking you can make the pesto. Start by toasting the hazelnuts in a dry frying pan on medium heat until the skins begin to crack. Then place in a paper towel and rub between your hands allowing the skins to fall off. Place into a food processor with the rest of the pesto ingredients and blend until your desired consistency is reached.

Once the sweet potato is ready scoop out the flesh into a bowl and mash adding the flax egg, nutmeg and salt. Combine the flours and arrowroot/cornstarch together. Sieve about 2/3 of the flour into the sweet potato mix stirring quickly until combined (leaving the remainder for rolling out the gnocchi).

Dust your counter top with some of the remaining flour, and knead the dough with your hands until the mixture is no longer sticky. Now divide the dough in to 3 equal pieces. Roll them into a little more flour if they are sticky and shape them into sausage shapes about 1 inch thick. Now use your knife to cut your dough into 1 inch pieces. Dust a fork and press lightly over each piece to shape.

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Bring a saucepan of water to the boil. Carefully drop in a handful at a time. When the gnocchi is finished, it should float to the top – this takes about 1.5-3mins. Remove the gnocchi with a slotted spoon and drain well. Once they are all cooked place them in a bowl and top with pesto and whatever other ingredients you like (pine nuts, nutritional yeast, herbs, sage etc.).


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