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Sweet potato gnocchi with pesto

Sweet potato gnocchi with pesto


For the pesto:

  • 50g blanched almonds
  • gluten-free brewer's yeast flakes (approx. 20 g)
  • olive oil
  • coconut cream
  • fresh basil
  • a few drops of lemon juice
  • a pinch of erythritol
  • salt
  • black pepper
  • garlic to taste

For the gnocchi:



Mix the cooked, mashed sweet potato with salt and as much flour mixture as it can be shaped with, then cut into gnocchi shapes on a floured surface and cook in boiling water for about 2 minutes. Rinse with cold water. Blend the pesto ingredients together (if necessary, dilute further with coconut cream), mix with the cooked gnocchi and decorate as desired.

Sweet potato gnocchi with pesto

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