Variation On A Classic Dish

Sweet Potato Gnocchi with Herb Pesto

Average: 4.6 (10 votes)
(10 votes)
Sweet potato gnocchi with herb pesto

Sweet potato gnocchi with herb pesto - Spring fresh version of the Italian classic. Photo: Marieke Dammann

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Health Score:
9,4 / 10
50 min.
ready in 1 hr 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Parsley's essential oils help soothe stomach aches, bloating and heartburn, and are rich vitamin C. 

If you are not a fan of sweet potatoes, you can also replace them with the same amount of potatoes. The pesto also works with other types of nuts, herbs, cheese and oil - the main thing is that the quantity ratio is right!

1 serving contains
(Percentage of daily recommendation)
Calorie755 kcal(36 %)
Protein22 g(22 %)
Fat34 g(29 %)
Carbohydrates86 g(57 %)
Sugar added0 g(0 %)
Roughage13.2 g(44 %)
Vitamin A3.2 mg(400 %)
Vitamin D0.5 μg(3 %)
Vitamin E12.1 mg(101 %)
Vitamin K117.3 μg(196 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin9 mg(75 %)
Vitamin B₆0.9 mg(64 %)
Folate123 μg(41 %)
Pantothenic acid2.6 mg(43 %)
Biotin20.8 μg(46 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C81 mg(85 %)
Potassium1,611 mg(40 %)
Calcium282 mg(28 %)
Magnesium161 mg(54 %)
Iron8.8 mg(59 %)
Iodine25 μg(13 %)
Zinc4.5 mg(56 %)
Saturated fatty acids7.1 g
Uric acid128 mg
Cholesterol60 mg
Development of this recipe:


14 ounces mealy cooking potatoes (such as Russets or Yukon Gold)
1 big Sweet potato (18 ounces)
7 ounces Spelt flour (+ 1 tablespoon for processing)
1 egg
½ teaspoon ground Turmeric
2 tablespoons Walnut
2 tablespoons Cashews
2 bunches parsley
2 garlic
2 ounces Parmesan (in one piece)
5 tablespoons olive oil
1 red onion
3 carrots
1 ½ ounces Baby spinach (2 handfuls)
How healthy are the main ingredients?
potatoSweet potatosaltSpelt floureggNutmeg

Preparation steps


Peel, wash and chop the potatoes and sweet potatoes and cook in boiling salted water for 15-20 minutes. Then drain, briefly evaporate and mash.


Add flour and egg, season with salt, 1 pinch of freshly grated nutmeg and turmeric and mix everything to a dough. Form dough into evenly thick rolls, dust the rolls with some flour and let them rest for at least 15 minutes.


Meanwhile, for the pesto, roughly chop the walnuts and cashew nuts and roast them in a hot pan without fat at medium heat for about 5 minutes. Remove and let cool for 5 minutes.


Wash parsley, shake dry and pluck leaves. Peel and chop the garlic. Coarsely grate the parmesan. Use a hand blender to finely puree 3 tablespoons nut and seed mix, garlic, parsley and 3 tablespoons oil. Mix in 3 tablespoons parmesan and season the pesto with salt.


Peel and chop the onion. Wash and chop the carrots. Wash spinach and spin dry.


Cut rolls with a knife into pieces about 1/2" thick; form small pieces into elongated balls and press the typical gnocchi pattern into the dough with a fork. Cook the gnocchi in simmering salted water at low heat for about 6 minutes.


Meanwhile, heat the remaining oil in a pan. Add onion and carrots and fry over medium heat for about 5 minutes.


Lift the gnocchi out of the water with a skimmer and add to the carrots. Mix, season with salt and pepper. Put the gnocchi mixture on plates and arrange with pesto, remaining nut and core mix, parmesan and spinach.