Sweet Potato Gnocchi with Pesto

Sweet Potato Gnocchi with Pesto
Total time 70 min


  • Coarse salt
  • Fresh basil
  • Pine nut
  • Garlic clove
  • Sheep cheese
  • Olive oil
  • Almond flour
  • Buckwheat flour
  • Baking soda
  • Sweet potato
  • Egg white


  1. Preheat oven to 350F degrees.
  2. Puncture sweet potatoes with a fork; bake for 50 minutes.
  3. Skin potatoes and mash in a bowl.
  4. Add almond flour, arrowroot powder, salt, baking soda, garlic powder and mix well.
  5. Whisk egg white and fold into sweet potato mixture.
  6. Place bowl in the refrigerator for 1 hour.
  7. Roll out dough into long, thin ropes.
  8. Cut rope into 1 inch segments and lightly flatten each piece.
  9. Bring a pan of water to a boil; add gnocci. They are done quickly, when they float to the top. Remove as they float.
  10. Top with pesto and season with salt and pepper. For the pesto:
  11. Wash basil leaves thoroughly.
  12. Place basil in a food processor or blender, add and pulse the garlic, pine nuts, and salt together at medium speed.
  13. When a paste forms, add olive oil and cheese, and continue blending, adding olive oil as needed until it makes a uniform texture. Add as little oil as is possible to make the pesto more liquid than paste.
  14. Add a squeeze of fresh lemon if desired.