Sweet Potato Gnocchi with Basil Pesto and Pine Nuts

Aviko Foodservice


Premium Supplier 2nd October 2019

Sweet Potato Gnocchi with Basil Pesto and Pine Nuts

Bring a twist to your pasta dishes for National Vegetarian Month with this Sweet Potato Gnocchi recipe with basil pesto and pine nuts


  • 3.5kg Aviko Sweet Potato Diced
  • 100g pine nuts
  • 100g baby spinach
  • 500g basil pesto
  • salt and black pepper


1. Toast the pine nuts in a dry pan until golden.
2. Heat a large frying pan over a medium heat and cook the Aviko Sweet Potato Diced until golden.
3. Remove the pan from the heat and add the baby spinach & pesto to the pan. Toss to combine and season to taste with salt and pepper.
4. To serve, put onto a serving plate and sprinkle over the pine nuts.

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