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.
Servings: 2
Course: Main Course



  • 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.