Sweet Potato Gnocchi with a Herbie Pesto

April 20, 2020
Serves: 2 Cooks In: 30 minutes
  1. Peel and chop the sweet potato. Steam it for around 10 minutes until soft. (or you can bake the sweet potato for 35 minutes/until soft.)

  2. While the sweet potato is cooking, make your pesto. Combine all of the pesto ingredients in a blender until well combined, then pop to one side.

  3. Once the potato has roasted and cooled mash the flesh with a fork in a bowl until smooth.

  4. Add the egg, flour, garlic and salt, then start to combine the dough until firm and no longer sticky (adding more flour if you need).

  5. Divide the dough into two equal parts. Take one part and roll it out into a long sausage shape, about a 1-inch (2 ½ cm) wide.

  6. Slice into ½-inch (1 cm) rectangles and set aside.

  7. To create the rolled effect, press each piece of gnocchi against the back of a fork.

  8. In a frying pan, add the olive oil and sage leaves until they crisp up slightly, being careful not to burn them. Remove from the pan and set aside.

  9. Bring a large pot of water to the boil and carefully drop in the gnocchi. Boil until the gnocchi float to the top (about 1-2 minutes), then drain.

  10. While the gnocchi are cooking add the spinach with a splash of water to the frying pan you used for the sage and let it wilt, before adding the gnocchi and pesto, stirring together.

  11. Serve with the crispy sage on top. Enjoy!


  • 1 medium sweet potato

  • 1 egg

  • 1 cup buckwheat flour (plus more to dust)

  •  2 cloves garlic, crushed

  • Pinch sea salt

  • 1 tbsp olive oil

  • One large handful of spinach

  • Small handful fresh sage leaves

For the pesto

  • 1/4 cup fresh sage leaves

  • 2 cloves garlic

  • A handful of fresh rocket

  • 1/4 cup flat leaf parsley

  • 1/3 cup walnuts

  • Juice of 1/2 lemon

  • Pinch of sea salt

  • 1/4 cup extra virgin olive oil (you may need to add more if it won’t blend)