Sweet Potato Gnocchi with a Sage, Rocket & Walnut Pesto

Sweet Potato Gnocchi with a Sage, Rocket & Walnut Pesto

This recipe is perfect to keep you and your microbes happy - especially during the colder weather. I love adding the walnuts, which have been shown to increase microbes that produce beneficial fatty acids, as well as decrease compounds linked with colon cancer. The spinach is a great source of phytochemicals that are important for eye health and have been shown to improve brain function. Tuck in!



  • 1 large sweet potato

  • 1 egg

  • 2 cups buckwheat flour (plus more to dust)

  • 1 clove garlic, crushed

  • 1/4 tsp Pinch sea salt

  • 1 tbsp olive oil

  • 60g spinach 

  • Small handful fresh sage leaves 

For the sage, rocket & walnut pesto:

  • 1/2 cup fresh sage leaves

  • 2 cloves garlic

  • 40g fresh rocket

  • 1/2 cup flat leaf parsley

  • 1/3 cup toasted walnuts

  • Juice of 1 lemon

  • ½ tsp sea salt

  • 1/3 cup extra virgin olive oil


  1. Preheat the oven to 200°C and bake the sweet potato for 35 minutes, or until soft.

  2. While roasting, make your pesto. Blitz all of the pesto ingredients in a high speed blender or food processor until well combined, then set aside. 

  3. Once the potato has roasted and cooled, peel the skin and mash the flesh until smooth in a large bowl.

  4. Add the egg, flour, garlic and salt, then start to knead the dough until firm and no longer sticky (adding more flour if you need). 

  5. Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.

  6. Slice into ½-inch (1 cm) rectangles and set aside.

  7. To create the rolled effect, press each piece of gnocchi against a fork and roll towards you.

  8. Bring a large pot of water to the boil and carefully drop in the gnocchi. Boil until the gnocchi float to the top (about 1-2 minutes), then drain. 

  9. In a frying pan, add the olive oil and sage leaves until they crisp up slightly, being careful not to burn them. Remove from the pan and set aside.

  10. In the same pan, add the spinach with a splash of water and let it wilt, before adding the gnocchi and pesto, stirring together.

  11. Serve with the crispy sage and enjoy!