Sweet Potato Gnocchi with Walnut Sage Pesto

Serves 4 servings

Prep time: 20 minutes
Cook/Bake time: 60 minutes
Total time: 80 minutes

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Dairy free

Gluten free

Soy free

Sugar free



What You'll Need

For the Gnocchi

  • 2 large sweet potatoes 
  • 2 cups GF flour (we love Bob’s Red Mill)
  • ½ package Culcherd Original Cheese
  • 2 tbsp Culcherd Original Butter
  • 2 tsp of Hymalayan pink salt 

For the Pesto

  • ¾ cup EVOO
  • ½ cup walnuts 
  • ½ cup fresh parsley 
  • ¼ cup fresh sage 
  • 1 clove garlic 
  • 1 tsp Hymalayan pink salt 

How To

For the Gnocchi

  • Preheat oven to 400°F.
  • Poke a few holes in each sweet potato and bake for 40-50 minutes or until soft.
  • Combine flour and salt and make a well in the middle.
  • Once cool, remove the skin on the sweet potatoes and mash.
  • Start working cooked sweet potato into the flour mixture with your hands or a spoon until fully combined. You don’t want the dough to be too sticky.
  • On a floured surface, roll the dough into a ball and cut into four pieces.
  • Roll each piece out until it’s a long log about ½ an inch thick.
  • Cut gnocchi into 1 inch pieces.
  • Using a fork, roll grooves into each piece of gnocchi.
  • Cook in a pot of boiling salted water until the gnocchi floats to the top. About 2 minutes.

For the Pesto

  • In a food processor, add sage, parsley, walnuts, garlic, salt and ½ cup EVOO. Pulse until ingredients form a thick pesto.
  • Add additional ¼ cup EVOO until you have a loose pesto.


For Assembly

  • Melt butter over medium heat and sauté gnocchi until they have a bit of colour. About 1-2 minutes.
  • Add pesto and warm through.
  • Stir in Culcherd Original.
  • Garnish with crispy sage leaves (sautéed in more Culcherd butter).