Sweet potato and yellow pea gnocchi with nori pesto

Sweet potato and yellow pea gnocchi with nori pesto

The sun has come out! Soft, fluffy orange pillows covered with an addictive sweet/salty pesto…. Iodine, B12, phytonutrients, healthy fats… this is a satisfying superfood heaven. Gluten-free and plant-based.
Course: Main Course
Servings: 2



  • 125 g Sweet potato roasted in skin and peeled.
  • 80 g yellow pea flour Hodmedods.
  • 2 tsp olive oil.
  • Pinch sea salt.


  • 60 ml extra virgin olive oil.
  • 2 sheets/4g nori seaweed.
  • 25 g pumpkin seeds roasted.
  • ½ clove garlic peeled and chopped.
  • 1 tsp nutritional yeast


  • Extra pumpkin seeds olive oil, sea salt as desired.


Gnocchi dough

  • Mash the soft sweet potato flesh in a bowl until smooth.
  • Add the flour, oil and salt. Mix well until a sticky dough is formed.
  • Cover and chill for at least an hour (or overnight if preferred).


  • Blend together the oil and nori until smooth.
  • Add the pumpkin seeds, garlic and nutritional yeast. Pulse until combined but retain some texture.
  • Pour into a small bowl, cover and chill for at least an hour to soften the nori.


  • Take a teaspoon of dough and shape into a small, smooth ball using floured hands.
  • Repeat until all the dough has been used. Note: The dough will be sticky so a good amount of flour will be required.
  • Use a fork to gently create indents in each ball, flattening slightly.
  • Bring a large saucepan of water to gentle simmer. Carefully add the gnocchi to the pan, a few at a time so not to overcrowd.
  • Once the gnocchi have risen to the surface, and turned a uniform colour, remove with a slotted spoon and drain on a tea towel. Repeat until all gnocchi have been cooked.
  • Place onto a warm plate and drizzle liberally with the pesto.
  • Garnish with more pumpkin seeds, oil and salt as desired.


Created by Katy Grimwood.
Share this

Enquiry Form