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Total time

20 minutes


  • 1 cup sweet Potato (mashed)
  • pinch salt
  • pepper
  • dash mixed herbs
  • ⅓ cup gluten free flour
  • 1 clove garlic
  • olive oil (for cooking)
  • handful fresh spinach
  • sacla free from pesto


  1. To make the gnocchi, combine the sweet potato, seasonings and flour and mix until well combined and you\'re left with a dough mixture.
  2. Spread a little flour onto a cutting board and roll out the dough to form a long sausage shape. Cut into small thumb sized pieces.
  3. To create the rolled effect, press each piece of gnocchi against a fork and roll towards you.
  4. Fill a saucepan with water and bring to the boil. Add in the gnocchi and allow to cook until they start to float to the surface, then scoop them out with a slotted spoon and place onto a side plate.
  5. Heat a little olive oil in a frying pan and add in the gnocchi and crushed garlic. Sauté so that they start to lightly crisp and then stir through the spinach and a few spoonfuls of the pesto.
  6. Once the spinach has wilted, serve onto plates and enjoy!
  7. View the recipe instructions at




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