To rise for
Chow Down On These
Totes Delish
Smooth & Refreshing
Get Baked On
Cream Of The Crop
Can't Get Enough
Frozen Treats
Oh My
Other Sweets!
Sweet E's
Worth Eating Out At
a food blog by erin
more about me contact me
wafoodie on foodgawker
wafoodie on tastespotting
Follow on Bloglovin

Get recipes in your inbox!


Pumpkin Seed Pesto & Sweet Potato Gnocchi

Last time Dustin was away, I made mint pea pesto with gnocchi. I thought it was absolutely delicious, but let me tell you, it pales in comparison to the pumpkin seed pesto with sweet potato gnocchi this time around. I based the pesto off of this recipe from Whole Foods, but definitely made some changes. What’s a pesto without some parmesan in the mix?


‘Wow!’ was all I could say after tasting my first bite, and I heaped loads more on top of my gnocchi. It’s literally bursting with flavor. If you are in the anti-cilantro camp, you most likely will not be the biggest fan; however I find the cilantro isn’t actually all that powerful in here combined with everything else.


The sweet potato gnocchi makes for an interesting change over regular potato gnocchi, and I think makes it perfect for this time of year. As reluctant as I am to repeat a recipe, I just might soon cause this was fantastic.

Pumpkin Seed Pesto

serves 4

  • 1/2 cup hulled pumpkin seeds, tossed in olive oil and salt then roasted for 10 minutes at 375º
  • 1/2 cup olive oil
  • 1/4 cup parmesan cheese, shredded
  • 1 cup cilantro, roughly chopped
  • 1 lemon, juiced
  • 2 cloves garlic
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon of water, if needed
  • 4 cups sweet potato gnocchi (store bought or homemade)
  • additional shredded cheese, for sprinkling on top
  1. Combine the pumpkin seeds, olive oil, parmesan cheese, lemon juice, garlic, salt and pepper in a food processor and process.
  2. Slowly add in water to thin out the pesto, if needed.
  3. Toss with cooked sweet potato gnocchi and sprinkle with additional cheese


It's lonely around here...

Get in on the conversation