Sweet Potato Gnocchi with Kale Pesto

Apologies as it has been awhile since my last recipe post. Unfortunately my health has rendered me beached on the couch. While the endo and recent kidney infection torture my body, I try and keep my mind active thinking up new recipes. On Thursday, I decided no matter what my endo pain level, I was having people over for a test kitchen dinner.

I have been craving gnocchi for sometime and decided it was time to finally make these delicious light and fluffy potato pillows! Never had made gnocchi before and with my endo pain kicking into overdrive, I wasn’t sure how this culinary venture would turn out. Luckily, it all turned out to be fairly simple. So much so, I cannot believe it took me this long to make sweet potato gnocchi!!

These fluffy potato pillows of heaven will last up to three days once refrigerated.

Sweet Potato Gnocchi with Kale Pesto

Serves 4-6 | Total Time 75 Minutes


Sweet Potato Gnocchi
  • 2-3 sweet potatoes
  • 2 1/2 cups bob’s red mill all purpose gluten-free flour
  • 2 tsp salt
Kale Pesto
  • 1 cup pine nuts
  • 1 cup chopped kale
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 3 garlic cloves
  • 1 lemon
  • 2-3 tbsp extra virgin olive oil


Sweet Potato Gnocchi
  1. Preheat oven to 400F. Pierce sweet potatoes with a fork before wrapping in tin foil. Place wrapped sweet potatoes on an oven sheet and into the oven for 40-50 minutes.
  2. Remove the sweet potatoes from the oven and let cool before peeling.
  3. Meanwhile, pour 2 cups of the gluten-free flour and salt onto your counter. Mix the dry ingredients and create a well in the middle.
  4. Once cooled and peeled, place the sweet potatoes (one at a time) in a potato ricer. Position the ricer atop the flour and rice the sweet potatoes into the well.
  5. Combine the riced sweet potatoes and dry ingredients with your hands. Add in the remainder 1/2 cup of gluten-free flour (more if needed) as you continue to work the mixture. The dough should be dry and not sticky.
  6. Once successfully combined, roll the dough into a ball and cut into 8 equal portions. Roll each portion into a log which is 1/2 inch thick. Cut the gnocchi into 1 inch pieces.
  7. Gently roll the gnocchi pieces on a gnocchi board or use a fork to provide ridges.
  8. Bring a salted pot of water to boil and add in the gnocchi. These fluffy potato pillows only take a few minutes to cook. Once they float, they are done!
Kale Pesto
  1. Over medium-low heat lightly toast the pine nuts in a pan. Cook for 3-5 minutes.
  2. Add the kale, garlic, parsley and basil to the pan with the pine nuts. Cook for 3-5 minutes.
  3. Once greens are slightly wilted add the combined ingredients to your food processor.
  4. Add the olive oil and the juice from the lemon. Pulse until desired texture.PRO TIP: For more of a citrus flavour, add lemon zest.

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