Sweet Potato Gnocchi with Chestnut Pesto

November 13, 2009
4 Ratings
  • Serves 4
Author Notes

I used to make gnocchi with regular potatoes but when I started to think about a recipe for this contest, the idea for sweet potato gnocchi popped into my head... brilliant! I thought being all happy with myself. You can imagine how disappointed I was when I found out that I am not going to amaze the world with this invention but that it actually is a known combination, how naive. Nevertheless it is a recipe worth sharing, making gnocchi is a lot of fun and the chestnut pesto is delicious (can I claim that one or did I live under a stone up until now). —Janneke Verheij

What You'll Need
  • chestnut pesto
  • 5 ounces chestnuts in peel
  • 3.5 ounces grated parmesan
  • 2 handfuls parsley
  • 2 handfuls toasted walnuts
  • squeeze of lemon
  • pepper and salt
  • Gnocchi
  • 1.5 pounds sweet potato
  • 1 1/2 - 2 cups 00 Flour (it also works with all purpose flour if you don't have this)
  • 1 egg
  • 1 teaspoon nutmeg
  • Pinch salt
  1. chestnut pesto
  2. Preheat the oven to 400F/200C.
  3. Cut a cross in the flat side of the chestnut and put them in water for 20 minutes. Put the chestnuts cross side up on a baking tray and slide in the oven until the edges of the cross curl up.
  4. Let them cool only slightly and peel them. If they are cold they are hard to peel so just warm them a bit up when they cooled down to make the work easier.
  5. Put them in a kitchen machine with the Parmesan, walnuts, parsley and olive oil. Grind into a coarse pesto, it should not be a smooth paste. Season with pepper, salt and a squeeze of lemon juice.
  1. Gnocchi
  2. Cook the potatoes in their skin in boiling water until soft; peel off the skin and mash them slightly. Spread them out on a baking tray and put them in the oven for 5 minutes to dry them out a bit, make sure they don’t brown. You just want them to lose some water.
  3. Prepare a clean worktop to knead on and baking paper to put the gnocchi on when formed. Press the potato through a sieve and make a pile on your worktop. Make a well in the middle and incorporate the egg, nutmeg and salt.
  4. Now we have to work a bit fast; we don’t want to over-knead the dough because then it becomes sticky again. Start adding flour in batches and knead until the mixture is not sticky anymore.
  5. Divide it in three and roll them out into long snakes. Cut the snake into gnocchi the size you like and place them on the baking sheet. You can now form them into little egg shapes, make edges with a fork or twist them around their axe to make a nice curl if you like.
  6. Boil water in a big pan and cook the gnocchi until they start floating on the surface. Mix them with the pesto and serve with some grated Parmesan on top.

See what other Food52ers are saying.

  • Franca
  • Janneke Verheij
    Janneke Verheij
  • MrsWheelbarrow
  • Kelsey Banfield
    Kelsey Banfield
  • WinnieAb

9 Reviews

ShannaSchmidt November 19, 2011
Is sooooo good. I made it tonight for my family
ShannaSchmidt November 19, 2011
Is sooooo good. I made it tonight for my family
HollowLeg September 18, 2011
Made this last night and it was really good! I love the use of chestnuts here.
Franca March 4, 2011
Chestnuts are one of my all time favourite foods. This sounds yummy. Can't wait to try it!
Janneke V. November 14, 2009
Thank you for the comments! There is no agreed upon substitute for 00 flour but I've read that many people use a mixture of 1 part pastry flour and 3 parts all purpose flour, I have a sweet Italian supermarket close by so I never tried it myself . Good luck!
MrsWheelbarrow November 13, 2009
This looks marvelous. I recently purchased some chestnut flour and I'm wondering if I could make these substituting for the 00 flour? Wonderful flavor combination - truly inspired!
Kelsey B. November 13, 2009
Wow - this looks fantastic!!
WinnieAb November 13, 2009
I agree- looks crazy good!
EmilyNunn November 13, 2009
Oh, my. Looks crazy good. Cee-razy.