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5 from 1 vote

Sweet potato gnocchi with rocket (arugula) pesto

The recipe I'm sharing with you today is truly a scrummy dish that would work at lunch or dinner: potato gnocchi with rocket (arugula) pesto.
Prep Time20 mins
Cook Time25 mins
Course: Potato-based mains
Cuisine: Italian
Keyword: gnocchi, pesto, rocket, sweet potato
Servings: 4 bowls
Calories: 598kcal
Author: Emily Leary


For the gnocchi

  • 625 g sweet potatoes peeled and diced
  • 15 g butter
  • 75 g plain flour
  • 100 g semolina
  • 1 pinch freshly grated nutmeg
  • 1 pinch salt and freshly ground black pepper

For the pesto

  • 50 g rocket
  • 2 garlic cloves crushed
  • 3 tbsp pine nuts
  • 100 ml olive oil


  • Cook the sweet potatoes in boiling salted water for 10 minutes or until just tender.
  • Drain and leave to cool.
  • Place all the ingredients for the pesto in a food-processor or pound with a pestle and mortar to make a coarse paste.
  • Mash the potatoes in a bowl until smooth. Add the butter, flour, semolina, nutmeg, salt and pepper. Mix to a dough.
  • Divide the dough into four pieces and shape each piece into a long roll about 2cm in diameter. Cut each roll across into equal-size rounds.
  • Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water in batches and cook for 3–5 minutes until they rise to the surface. Remove with a slotted spoon and keep warm while you cook the rest.
  • Once all the gnocchi are cooked, stir in the pesto and serve.


Calories: 598kcal | Carbohydrates: 66g | Protein: 9g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 127mg | Potassium: 684mg | Fiber: 7g | Sugar: 7g | Vitamin A: 22558IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 4mg