Homemade sweet potato gnocchi is easy with this simple recipe and just five ingredients. Stir through basil and pine nut pesto for a delicious vegan meal.
Serves66
Cook time1 hr 20 mins1 hour 20 minutes
Prep time20 mins20 minutes, + 30 mins cooling time
+ 30 mins cooling time
Ingredients
3 medium (about 350g each) gold sweet potatoes
2 cups (300g) plain flour
1½ cups basil leaves
½ cup (80g) pine nuts, toasted
⅔ cup (160ml) olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Place 2 sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over. Bake, turning occasionally, for 1 hour or until tender. Set aside on the tray for 30 mins to cool.
Step 2
Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins or until golden brown and tender.
Step 3
Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.
Step 4
Bring a large saucepan of water to the boil over high heat. Season well with salt. Add one-quarter of the gnocchi and cook for 3-4 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi.
Step 5
Meanwhile, place basil and pine nuts in a small food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
Step 6
Add half the pesto to the gnocchi in the bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.
Preheat oven to 200°C. Place 2sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over. Bake, turning occasionally, for 1hour or until tender. Set aside on the tray for 30 mins to cool.
Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins oruntil golden brown andtender.
Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until asmooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.
Add half the pesto to the gnocchi inthe bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.
Nutrition Information
PER SERVE
Energy: 2585kJ/618 Cals (30%)
Protein: 11g (22%)
Fat: 35g (50%)
Sat fat: 4g (17%)
Carb: 62g (20%)
Sugar: 10g (11%)
Fibre: 9g (30%)
Sodium: 46mg (2%)
Sweet potato gnocchi with pesto
Serves66
Cook time1 hr 20 mins1 hour 20 minutes
Prep time20 mins20 minutes, + 30 mins cooling time
+ 30 mins cooling time
Ingredients
3 medium (about 350g each) gold sweet potatoes
2 cups (300g) plain flour
1½ cups basil leaves
½ cup (80g) pine nuts, toasted
⅔ cup (160ml) olive oil
Description
Homemade sweet potato gnocchi is easy with this simple recipe and just five ingredients. Stir through basil and pine nut pesto for a delicious vegan meal.
Method
Step 1
Preheat oven to 200°C. Place 2 sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over. Bake, turning occasionally, for 1 hour or until tender. Set aside on the tray for 30 mins to cool.
Step 2
Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins or until golden brown and tender.
Step 3
Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.
Step 4
Bring a large saucepan of water to the boil over high heat. Season well with salt. Add one-quarter of the gnocchi and cook for 3-4 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi.
Step 5
Meanwhile, place basil and pine nuts in a small food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
Step 6
Add half the pesto to the gnocchi in the bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.
Preheat oven to 200°C. Place 2sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over. Bake, turning occasionally, for 1hour or until tender. Set aside on the tray for 30 mins to cool.
Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins oruntil golden brown andtender.
Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until asmooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.
Add half the pesto to the gnocchi inthe bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.
