Sweet Potato Gnocchi with Walnut Pesto

These light potato dumplings take a little time to prepare, but are worth the effort.
Serves: 3-4
Preparation time: 10 minutes
Cooking time: 50 minutes


For the Pesto:

  • 50g walnut pieces
  • 75g rocket
  • 1 clove garlic, roughly chopped
  • 2 tbsp nutritional yeast
  • 125ml Filippo Berio Extra Virgin Olive Oil
  • Salt and freshly ground black pepper

For the Gnocchi:

  • 2 medium sized orange or purple sweet potatoes (about 400g)
  • 125g plain flour
  • Pinch grated nutmeg
  • Rocket leaves, to serve


  1. Preheat the oven to 200°C, Gas Mark 6. Prick the potatoes all over with a fork and bake them for 40-45 minutes until tender.
  2. Meanwhile make the pesto, place the rocket, walnuts, garlic and nutritional yeast in a food processor, blitz until chopped. Gradually add the Filippo Berio Extra Virgin Olive Oil, scraping down the sides of the processor, until smooth, then season well.
  3. Cut the sweet potatoes in half and cool slightly, then scoop out the flesh into a bowl. Mash until smooth, stir in the nutmeg and season well. Gradually add the flour until you have a soft dough that is no longer sticky. Divide into 2 even- sized pieces, on a lightly floured surface, then roll each lump into a log about 1.5 cm wide. Cut each log into individual pieces about 2 cm long. Press down lightly on each gnocchi with the back of a fork.
  1. Bring a large pan of salted water to the boil and drop in half of the gnocchi and wait for them to float to the top – this should take about 3-4 minutes. Scoop them out with a slotted spoon and place in a warm bowl. Cook the remaining gnocchi in batches.
  2. Place the pesto in a large frying pan and heat gently, then stir in the gnocchi to coat. Serve immediately, with freshly ground black pepper and extra rocket leaves.

Cooks tips:

You can freeze the gnocchi on a tray. When frozen transfer to a freezer bag, they can be cooked from frozen. Any left over pesto can be stored in the fridge for up to 5 days.