Sponsored Post

From The Happy Cookbook by Lola Berry

Sweet Potato Gnocchi with Kale Pesto and Pine Nuts

With the temperatures dropping, it’s easy to over indulge in comfort foods. If you’re looking for some healthy alternatives to keep you warm and toasty, look to Lola Berry’s new book – The Happy Cookbook.


2 sweet potatoes, peeled and chopped

250g (1 cup) ricotta

250g (2 ½ cups) almond meal (and an extra 50g in case the mixture need thickening)

Extra-virgin olive oil

80g (1/2 cup) pine nuts, toasted

Kale Pesto

2 cups chopped kale, stalks removed

1 garlic clove (or 2 if you like more of a garlic twang)

3 tablespoons hulled tahini (use unhulled if you prefer the flavour but I like the taste of hulled plus it’s a bit easier to digest due to the removal of phytic acid)

Big handful of macadamia nuts, soaked for at least 1 hour, then rinsed

125ml (1/2 cup) extra virgin olive oil

Salt flakes and freshly ground black pepper


Preheat the oven to 180°C. Line a baking tray with baking paper.

Boil the spuds for about 10-15 minutes, until you can poke a fork through and they’re really soft. Drain the spuds, then pop them in a bowl and mash them with a potato masher or the back of a fork. Add your ricotta and almond meal and mix into a dough- if it’s not holding together, add up to an extra 50g (1/2 cup) of almond meal.

When you have a dough-like consistency, roll it into little balls. This mixture should make about 20 pieces. If you want to make them look fancy, then press the back of the fork into each piece.

Pop the gnocchi on the lined baking tray and drizzle with a nice glug of extra-virgin olive oil. Bake the gnocchi for 20-25 minutes or until they’re golden, then set them aside.

While the gnocchi are cooking, whip up the kale pesto. Pop everything into a food processor. If you like it chunky, pulse a little bit – if you prefer it smoother, pulse it a bit more.

Serve up the gnocchi, pour over the pesto and sprinkle with the toasted pine nuts. And wow the socks off some special people!

Serves 4

TIP: I normally say to keep the skin on potatoes but in this case the texture needs to be smooth for these little gems to work.


Recipe courtesy of Lola Berry and Dymocks.com.au