Gluten-Free Sweet Potato Gnocchi with Greens, Roasted Pine Nuts & Poached Egg
The last few weeks have flown by — full of boxes, belongings, and chaos as our house got packed up and unpacked again at the other end. We’ve finally made the step into home ownership, and it feels good.
My new kitchen is small, old, and a little loved (maybe a little too loved), but the oven works — thank goodness! I’ve managed to just squeeze my entire kitchen collection into it, and best of all, I’ve re-fallen in love with my cookbooks. After spending months tucked away in moving boxes, they’re finally back where they belong.
I have big dreams for this home — a veggie patch, a herb garden, some fruit trees, and maybe even a chicken coop in the not-so-distant future. For now though, I’m just trying to get my motivation back. Moving takes a lot out of you!
So here we are: tired, mostly unpacked, and craving quick but delicious meals to satisfy hungry bellies.
And this Gluten-Free Sweet Potato Gnocchi with Greens, Roasted Pine Nuts & a Poached Egg ticks every box — simple, nourishing, and ready in minutes.
Why You’ll Love This Recipe
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Naturally gluten-free: soft, pillowy gnocchi made from roasted sweet potatoes and GF flour.
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Fast but fancy: perfect for weeknights but beautiful enough for guests.
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Wholesome and satisfying: packed with greens, creamy pesto, and a silky poached egg on top.
This cozy bowl of sweet potato gnocchi is everything you want after a long day — warm, creamy, and comforting with a golden poached egg on top. It’s quick, nourishing, and the kind of meal that makes moving chaos fade away, one bite at a time.
What’s your favorite way to cook gnocchi? Share it below — I’d love to hear your twist!
Gluten-Free Sweet Potato Gnocchi with Greens, Roasted Pine Nuts & Poached Egg
Ingredients
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1 serve Sweet Potato Gnocchi (recipe here)
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1 tbsp Pine nuts
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1 medium Zucchini, sliced into ribbons
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½ cup Frozen peas, defrosted
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2 handfuls Baby spinach
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20g Shaved Parmesan
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Juice of ½ Lemon
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1 tbsp Basil pesto
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⅓ cup Cream
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2 Eggs
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1 tbsp White vinegar
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Macadamia oil or olive oil
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Freshly ground pepper
Instructions
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Bring a large pot of salted water to the boil.
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In a large frying pan, toast the pine nuts until golden. Remove and set aside.
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Cook the gnocchi in batches until they rise to the top.
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Add the vinegar to the water and bring back to a boil.
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Crack eggs into small bowls, then gently slide into the water to poach. Cover with a lid (off the heat) and let sit for 2–5 minutes.
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Remove eggs with a slotted spoon and drain briefly on paper towel.
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In the frying pan, heat a drizzle of macadamia oil. Pan-fry the cooked gnocchi until golden and crisp on the outside.
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Add peas, zucchini ribbons, and lemon juice. Toss and cook for 1–2 minutes.
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Stir in basil pesto and cream, cooking for another minute.
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Add pine nuts, spinach, and most of the Parmesan. Toss to combine.
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Serve warm, drizzle with oil, season with pepper, and top with a poached egg and remaining Parmesan.
Tips & Variations
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Make ahead: Roast sweet potatoes up to 2 days before to save time.
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Extra crunch: Try adding toasted hazelnuts or walnuts instead of pine nuts.
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Dairy-free: Swap cream for coconut cream and omit Parmesan.
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Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of cream or stock.
Serving Suggestions
Serve this gnocchi with:
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A crisp green salad with lemon vinaigrette
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A glass of chilled white wine or sparkling water with lemon
FAQ
Q: Can I use store-bought gnocchi instead of homemade?
A: Absolutely! If you’re short on time, you can use store-bought gluten-free gnocchi. Just make sure to check the ingredients — some brands use fillers that can change the texture.
Q: What other veggies can I use in this recipe?
A: This recipe is wonderfully flexible! Try swapping in asparagus, broccolini, or kale for a seasonal twist. Roasted cherry tomatoes also add a lovely pop of sweetness.
Q: Can I make this dish dairy-free or vegan?
A: Yes! For dairy-free, swap the cream for coconut cream or oat cream and skip the Parmesan (or use a vegan alternative). For vegan, use an egg-free gnocchi recipe and omit the poached egg.
Q: What sauces go well with sweet potato gnocchi?
A: Pesto and cream are perfect together, but you can also try brown butter and sage, garlic olive oil, or a rich tomato ragu for something heartier.
Q: What can I use instead of pine nuts?
A: Toasted almonds, walnuts, or cashews are great substitutes. Each adds its own nutty flavor that pairs beautifully with the creamy sauce.
Gluten free Sweet Potato Gnocchi, Greens, Roasted Pine nuts and a Poached Egg
Ingredients
- 1 serve Sweet Potato Gnocchi recipe here
- 1 tbsp Pine nuts
- 1 medium zucchini in ribbons
- 1/2 cup frozen peas defrosted
- 2 handfuls baby spinach
- 20 g shaved Parmesan
- 1 lemon
- 1 tbsp good quality basil pesto
- 1/3 cup cream
- 2 eggs
- 1 tbsp white vinegar
- Macadamia oil
- Freshly ground pepper
Instructions
- Bring a large saucepan of salted water to the boil.
- In a large frying pan toast the pine nuts until browned. remove and allow to cool. Wipe out frying pan.
- Once the water has come to the boil, cook the gnocchi in batches until cooked and are floating to the top.
- Once the Gnocchi is cooked, add the vinegar into the water. Bring the water back to the boil.
- Place the eggs into a small bowl or tea cup.
- Take the saucepan off the heat and spin the water to create a whirl pool effect. Add the eggs into the center of the water, then continue to gently spin the water so the eggs keep free from the bottom of the pan.
- Place the saucepan lid on the pan but keep off the heat. Leave the eggs to cook for 2 – 5 mins depending how you like your eggs.
- Remove the eggs when cooked with a slotted spoon and drain over some kitchen paper for 30 seconds or so.
- Add a lug of olive oil in the frying pan and place on medium high heat. Once hot add the cooked gnocchi in batches and fry quickly until the outside is crisp.
- Add all the gnocchi back into frying pan, along with peas, zucchini and juice of half a lemon. Cook for a minute or 2 tossing or stirring continuously.
- Add in basil pesto and cream and cook off for 1-2 minutes.
- Remove from heat and add the pine nuts, baby spinach and 3/4 of the Parmesan.
- Toss to combine everything.
- Serve on a plate, drizzle with macadamia oil, and freshly ground black pepper and some reserved shaved Parmesan.
- Top with a poached egg.
If you loved this recipe try one of these
Sweet Potato, Caramelised onion Tart with Goats Cheese
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Did You Make This Recipe?
I’d love to see your version of this Sweet Potato Gnocchi with greens and a poached egg
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
