a food blog by erin
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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