Sweet Potato Gnocchi With Kale Pesto


These is a super simple gnocchi recipe with a twist that your children will love as well.

They are also gluten and dairy free and contain a good amount of protein, fibre and vitamins A, C and K1.

You can serve them as they are with kale pesto, or with some chicken slices or salad on the side.

Preparation time: 45 min


What you'll need for 3 servings:

  • 2 medium sweet potatoes

  • 1 1/2 cups of chickpea flour

  • 1/2 cup of buckwheat flour

  • 1/2 teaspoon of salt

  • 1/3 teaspoon of black pepper

  • 1/4 of nutmeg

  • 1 egg

    Instead of chickpea and buckwheat flour you can also use a whole-wheat flour, although the gnocchi will then not be gluten free.

How to make them:

Peel the sweet potatoes and boil or steam them for 15 minutes.

In the meantime, whisk the eggs in a small bowl and mix in salt, pepper and nutmeg.

Then combine the potatoes, egg mixture and the flour. Knead with your hands for a minute or so until you get a soft dough.

Roll the dough into long “snakes” and cut them into 2.5 cm wide pieces.

Boil water in a medium-sized pot and a add a pinch of salt.

Drop in 10-15 gnocchi pieces at the time and boil until the pieces come to the surface. Boil for another 30 seconds and pick them out of the water.


What you’ll need for 1 large jar of pesto:

  • 2 cups of kale

  • 1 cup of fresh basil

  • 1 cup of fresh parsley

  • 3 tablespoons of sunflower seeds

  • 3 tablespoon of pine nuts

  • 4 garlic cloves

  • juice of 1/2 lemon

  • 1/4 teaspoon of sea salt

  • 5 tablespoons of olive oil

  • 2 tablespoons of water (or more if needed)

How to make it:

Put all ingredients into a food processor and mix until you get a smooth paste.

Serve with gnocchi or transfer the pesto into a glass jar and store in the fridge for a maximum of a week.


Want to keep up to date with our recipes, nutrition tips & upcoming nutrition masterclasses?