Leaf And Seed Nutrition

Remote 1-2-1s, group sessions, workshops led by Registered Nutritionists

Sweet Potato Gnocchi with Kale Pesto


Gluten Free / Contains Nuts

Serves 2

A comforting gluten free, veggie meal idea full of fibre and nutrient packed. A versatile recipe, simply switch out the sweet potato with cauliflower, beetroot or your leftover baked potato



1 sweet potato

1-2 cups of gluten free plain flour

1 tsp sea salt


2 tbsp rapeseed oil

100g kale

50g walnuts

1 garlic clove

1 tbsp parmesan or nutritional yeast

salt & pepper to taste


Bake sweet potato for approx. 30 mins until soft

Remove skin and combine with enough flour to create a smooth dough.

Roll dough into soft tubes and slice bite-size gnocchi pieces. Score with a fork and place on a well oiled baking sheet.

Bake for 30 mins until slightly browned.

Combine pesto ingredients into a food processor and blend.

Serve baked gnocchi with the walnut pesto.

Best eaten fresh out of the oven!