Strawberries on Wooden Table

Sweet Potato and Chestnut Gnocchi


For the gnocchi:

1 sweet potato

150g chestnut flour

1 egg

1 sprig thyme


For the pesto:

Handful basil leaves

1 clove garlic

100g pine nuts

Juice 1 lemon

Good glug olive oil

Sweet Potato and Chestnut Gnocchi


  1. Peel and chop your sweet potato and boil until soft.
  2. Drain and mash until smooth and add your beaten egg and thyme leaves.
  3. Add your flour in small quantities until you have a firm dough. (Flour quantities may vary depending on the water content of your sweet potato)
  4. Separate the dough into small gnocchi-like balls. This dough should make about 25 gnocchi.
  5. Bring a pan of water to the boil.
  6. Drop your gnocchi into the boiling water and when they rise to the surface, after 2-3 minutes, they are cooked.
  7. When you have cooked all of your gnocchi, flash fry them in a pan with coconut oil until they are browned. Note - they are already cooked at this stage but this process adds colour and texture.
  8. Simply add all of the pesto ingredients together in a food processor and whizz.
  9. Add the pesto the the pan to warm through and serve.

You may serve this dish however you like, adding meat to the plate, or simply salad. Here, we have served with roasted beetroot and pea shoots.

A drizzle of good free from yoghurt is also a lovely addition to this dish.

Nutritional Information

Sweet potato is a very popular vegetable these days and for good reason. It is an excellent source of Vitamin A, fibre, Vitamin C, potassium, iron and calcium and is very low in calorific content. They do make the gnocchi slightly more dense than using standard potato, but we think the health benefits and the sweet taste make these little gnocchi into something rather special.