[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Photo of Gnocchi with parsley and basil pesto by WW

Gnocchi with parsley and basil pesto

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.