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Spicy Sweet Potato Gnocchi with Creamy Kale (Vegan)
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Super easy and tasty, ready in an hour! Vegan too!

Course: Main Course
Cuisine: Italian
Keyword: sweet potato gnocchi
Servings: 2
  • 200 g roasted sweet potato
  • 100 g all purpose flour
  • 3 handful fresh curly kale
  • 80 grams cashews soaked in boiling water
  • 4 cloves garlic minced
  • 1 tsp lazy chilli optional
  • 2 tbsp olive oil
  • salt and pepper to taste
  • splash of oat milk
  • 1 tbsp vegan pesto
  1. Peel and chop the sweet potatoes, place them into a roasting dish and roast them for 40 minutes or until they are soft with a tbsp of olive oil on 180 Celsius in the oven. /when ready, let them cool down.

    sweet potato gnocchi
  2. In the meantime, prepare the sauce: add the cashews to boiling hot water and let them soak for 10 minutes.

    sweet potato gnocchi
  3. Then, blend them with a handheld blender adding a splash of water. When it's smooth enough, add as much oat milk until you get the right consistency. When you reached it, mix a spoonful of vegan pesto in.

    sweet potato gnocchi
  4. When the sweet potatoes cooled down enough to handle them, place them into a mixing bowl, add the flour, some salt and pepper and prepare your dough.

    sweet potato gnocchi
  5. sprinkle some flour on your working surface and make a long, about one inch thick "snake".

    sweet potato gnocchi
  6. Cut them up into thumb sized pieces and press them down a little bit with a fork.

    sweet potato gnocchi
  7. Cook them in boiling water. This takes about 3-4 minutes. When they are ready, they will float to the top. Remove them from the water.

  8. Add the remaining tablespoon of olive oil, minced garlic and chilli to a wok pan (or similar), and cook for 2 minutes, then add the kale. Allow another 1-2 minutes for sauteeing the kale.

  9. Finally, add the gnocchi and as much of the creamy pesto sauce as you like it. 

  10. Serve immediately. Enjoy!