This summer, I’m trying to find more ways than the simple boil-and-eat way of consuming sweet potatoes from AuroOrchard. I love sweet potatoes and that’s the least I can do for this humble tuber!

Sweet Potato & Pumpkin Gnocchi with Basil Pesto

April 2026 · Anuja Khokhani

This summer, I’m trying to find more ways than the simple boil-and-eat way of consuming sweet potatoes from AuroOrchard. I love sweet potatoes and that’s the least I can do for this humble tuber!

This is one of the quickest and easiest ways to use sweet potatoes – this dish came together in about 30 minutes and was gobbled up in 10!
Here’s what you need to make the gnocchi –

Ingredients

  • 350g boiled sweet potato, mashed smooth
  • 100g boiled pumpkin (with a pinch of turmeric), mashed
  • 40g whole wheat flour
  • Salt, to taste
  • Butter 1 tbsp
  • 40g basil pesto
  • Grated cheese (Parmesan or any cheese you like)
  • Sun-dried tomatoes (optional)

Method

  • In a bowl, combine the mashed sweet potato and pumpkin. Add salt and mix well. Add in the whole wheat flour and bring everything together into a soft dough. Avoid overworking or adding more flour to this.
  • Divide this dough into portions and roll each into long ropes (about 1-2 cm thick) and then cut into small bite-sized pieces.
  • You can leave them in this pillow shaped pieces or or lightly press with a fork to create ridges
  • While you’re shaping the gnocchi, bring a pot of salted water to a gentle boil.
  • Drop the gnocchi in batches into boiling water. Once they float to the surface, let them cook for another 30–60 seconds, then remove.
  • In a pan, heat up the butter and saute the pesto slightly. Then add the cooked gnocchi and toss gently with the pesto until coated. Add some of the pasta water for a slightly creamy consistency and turn off the stove. 
  • Fold in the sun-dried tomato and serve in a bowl, garnished with some cheese.