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Photo of Gnocchi with parsley and basil pesto by WW

Gnocchi with parsley and basil pesto

10 - 12
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This gnocchi with sweet potato and macadamia pesto is a hearty and satisfying dinner.


Raw macadamias

½ cup(s), (70g)

Fresh flat-leaf parsley

½ cup(s), leaves

Fresh basil

½ cup(s), leaves

Grated parmesan cheese

¼ cup(s), (20g)


1 clove(s), crushed

Reduced fat oil spread

1 tbs

Olive oil

1 tbs

Orange sweet potato (kumara)

380 g, peeled, cut into 2cm pieces (buy 450g)

Dried potato gnocchi

250 g, shelf-fresh

Cherry tomatoes

250 individual, halved

Oil spray

1 x 3 second spray(s)


  1. Place the nuts, parsley, basil, parmesan, garlic and canola spread in a food processor. With the motor running, gradually add the oil and process until almost smooth. Season with salt and freshly ground black pepper.
  2. Cook the sweet potato in a large saucepan of boiling salted water for 10 minutes or until tender. Transfer with a slotted spoon to a bowl. Cover to keep warm. Add the gnocchi to the saucepan and cook following packet directions. Drain and return to the pan with the sweet potato.
  3. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over high heat. Add the tomato and cook for 4-5 minutes or until it softens slightly.
  4. Add the pesto to the gnocchi and sweet potato. Gently toss to combine. Divide among serving bowls and top with tomato.


SERVING SUGGESTION: Rocket, cucumber and green capsicum salad. Dress it with a squeeze of fresh lemon. PREP YOUR PESTO: To get ahead, make the pesto in advance. Store in an airtight container in the fridge for up to 2 days. It’s delicious as a dip, too. Try it with carrot and celery sticks.