Sweet potato gnocchi and herb pesto



  • 400 gram potatoes
  • One large sweet potato
  • 200 grams wholemeal spelt flour
  • One egg
  • 30 grams of walnut kernels
  • 30 grams cashew nuts
  • 40 grams parsley (2 bunches)
  • ½ teaspoon turmeric powder
  • Two cloves of garlic
  • 60 grams of Parmesan cheese in one piece (30% fat in dry matter is recommended)
  • 70 millilitres olive oil
  • One red onion
  • Three carrots
  • 40 grams baby spinach
  • Spices: Pepper, salt, nutmeg


  1. Peel and wash the sweet potato and potato. Now cut into cubes and cook in boiling water for about 15-20 minutes. Then drain and let it steam off. Now mash.
  2. Add the egg and flour. Season with turmeric, grated nutmeg and salt and mix into a dough. Shape the dough into rolls of equal thickness and dust with flour.
  3. Leave to rest for 15 minutes.
  4. For the pesto, roughly chop the cashews and walnuts and roast in a pan over medium heat for about 5 minutes. Leave to cool for 5 minutes.
  5. First wash the parsley, then dry it and pluck the leaves. Chop the garlic and coarsely grate the Parmesan. Using a hand blender, finely puree 40 g of the nut and seed mixture, the garlic, parsley and 50 ml of the oil. Now mix in 40 grams of the Parmesan and season the pesto with salt.
  6. Chop the onions into small pieces. Then wash the carrots and cut into small cubes. Wash and dry the spinach.
  7. Divide the resting rolls into approx. 1 cm thick pieces with a knife and roll them into small, elongated balls. Now press the typical gnocchi pattern into the dough. This works very well with a fork. Then cook the gnocchi over a low heat in boiling salted water for about 6 minutes.
  8. Heat the remaining oil in a pan and add the onions with the carrots. Fry over a medium heat.
  9. Gently remove the gnocchi from the water with a skimmer and add to the carrots. Mix everything together and season with salt and pepper. Serve with
  10. Presto, the remaining nut and seed mix, spinach and Parmesan and enjoy.

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