Sweet potato gnocchi with slow roasted cherry tomatoes & kale pesto



  • 1 large or 2 small sweet potatoes
  • 4 tablespoons flour (gluten free, spelt, or regular plain flour), plus extra for rolling out
  • Salt & pepper
  • 1/2 -1 teaspoon chill flakes (dependent on how spicy you like it)


  • 350g punnet of cherry tomatoes
  • 1 clove garlic, crushed
  • 1 small red onion, finely chopped
  • Salt & pepper
  • 1 teaspoon olive oil
  • Pesto
  • 2 handfuls of kale, stripped from stalks, washed & roughly chopped. If you can’t get kale, you can use rocket, watercress, spinach or chard.
  • 1 small bunch basil, roughly chopped
  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • Salt & pepper
  • Small handful grated parmesan cheese (this can be left out if you want to keep this vegan)
  • 1 tablespoon pine nuts (again, you don’t have to include nuts)




Wash & prick the skin of the sweet potato & bake in the oven for 1 hour to 1 ½ hours, depending on the size. You want it to be really soft, almost caramelized inside as this improves the flavour. For speed, you can cook in the microwave.

Once cooked, scoop out the flesh & put into a bowl. Add the flour & seasoning & mix until you have a soft dough. You may need a little more flour so that the dough can be easily handled – not too wet & not too dry.

Roll the gnocchi into a long thick sausage shape & if you have time, pop it in the fridge for 30 minutes.

Sauce: This can be made while the gnocchi is in the fridge, or beforehand & then heated when you need it. In an ovenproof dish, put the tomatoes, onion, garlic, oil & seasoning. Cook in a medium/hot oven (around 190c/gas 5) for 20 minutes, until the tomatoes are soft & caramelized.

Pesto: Put all ingredients in a food processor or blender & blitz until a paste forms.

Cook the gnocchi: Cut the gnocchi into 2 inch chunks. You may need a little extra flour. Press a fork into each chunk & then cook the gnocchi.

Lightly oil a non stick frying pan & cook the gnocchi in batches until they are browned each side. Once cooked serve with the tomatoes & the pesto.

Tip: The gnocchi dough will be fine in the fridge for up to 3 days so you can make this in advance.