Sweet potato gnocchi


  • 250 gms of new potatoes
  • 250 gms of sweet potatoes
  • 200 gms Spelt Flour
  • Pinch of salt
  • 1 bunch of Basil
  • 100 gms of Pine nuts
  • 100 mls of Olive oil


  1. Steam off both the potatoes until the are slightly soft.
  2. Allow the potatoes to cool slightly and then mash them together.
  3. Add the flour and mix to form a soft dough.
  4. Knead out on a floured bench.
  5. Taking a good size ball of the dough roll it out into along sausage.
  6. Taking a knife slice the dough into walnut size pieces then toss in flour to prevent the gnocchi from sticking.
  7. Repeat with the rest of the dough.
  8. To make the pesto put fresh basil leaves, pine nuts, garlic and olive oil into a food processor and blend until smooth.
  9. Take a large pot and fill it with water and place it on the stove to boil.
  10. Add some salt to the water.
  11. When the water is boiling gently drop the gnocchi into the water. Do not over crowd the pot with gnocchi.
  12. Cook for a few minutes. You can tell when the gnocchi is cooked as it will float to the top of the water. As they rise to the top scoop them out and strain the water off.
  13. Quickly toss in the pesto so that the gnocchi is well coated with the pesto so it doesn’t stick.
  14. Place the gnocchi on a plate and top off with some fresh basil and pine nuts and serve straight away.

Quick Fierce Pasta

You can knock this up in 15 minutes, and make it as spicy or mild as you like. If you make extra, it’ll also keep and be an excellent salad.


  • 2 cloves garlic, sliced
  • 1 tbls pinenuts
  • 10-12 cherry tomatoes, halved
  • pinch of dried parsley
  • 1 inch red chilli, chopped
  • squeeze of lemon juice
  • 2-3 handfuls penne or fusilli
  • 1-2 tbls olive oil (light & extra virgin)


  1. Boil the pasta in plenty of salted water for 12 minutes.
  2. Meanwhile, dry fry the pinenuts until browned. Tip them onto a plate and let the pan cool for a few mins before ading in oil for the next part (else it’ll burn).
  3. Saute the garlic and chilli in a little light olive oil. Don’t allow them to brown. After a couple of mins add in the tomatoes. Saute for another five mins or so.
  4. When the tomatoes are softened, add in the lemon juice and a dash of extra virgin olive oil. Add a pinch of herbs – fresh if you have any hanging about.
  5. When the pasta’s cooked, drain and add to the sauce, stirring thoroughly. Garnish with pinenuts.
  6. If there are leftovers, keep the pinenuts seperately, so they don’t go soggy.

Notes: Good with fresh brown bread, or on it’s own

Source: Vegan Village

No related content found.