I can’t remember how or when I originally came across most of the blogs that I read regularly. Some I probably just gravitated towards because “everyone” reads them, others I imagine I found via twitter or pinterest or links on other sites or they may have found me first. I can, however, distinctly remember the first post I read on Erin’s blog, Naturally Ella.

Sarah tweeted a link to Erin’s post on diet, self-efficacy and honesty back in May 2012. I don’t think I’d read Erin’s blog before that point but, in that one post, she had me hooked.  I’ve gone back and read that post many times in the subsequent years and I am always impressed and inspired by Erin’s openness and the way that she’s changed what she eats and the way that she approaches food.

I’m sure Erin’s blog needs no introduction to most of you. Her site is full of easy and approachable vegetarian recipes, making full use of seasonal ingredients and her beloved bulk bins.  I’m a fairly committed carnivore but Erin has made me think about vegetarian cooking in a whole new light and her gorgeous photographs really capture the vibrance of her food.

In addition to her blog, I’m also continually astounded by the sheer amount that Erin has achieved in the last few years, including setting up her wildly successful web design business with Melissa, getting married, moving across the country and, now, publishing her first cookbook (and she’s just handed in the manuscript for her second!).


 The Homemade Flour Cookbook is book unlike any I’ve ever seen before. In it, Erin teaches you how to make flour out of almost anything in your kitchen from the obvious (wheat, oats, nuts) to the surprising (black beans, split peas and flaxseeds). A lot of the flours can be made in a blender or a food processor and each flour is highlighted with a couple of sweet and/or savoury recipes. So far, I’ve made a batch of perfectly chewy oat, cranberry and pecan cookies, some rich and squidy walnut cocoa brownies (Erin posted a hazelnut version earlier this week) and, last night, I raced home from work so that I could make the sweet potato and red lentil gnocchi. Who knew that you could make flour at home from red lentils?!


I’ve tried every now and then to make gluten free gnocchi but I’ve always been disappointed with the end result. It’s so often dense and rubbery and the combination of flours I’ve used have always given an unpleasant aftertaste. This gnocchi, however, is something totally different. Yes, it feels heartier than regular gnocchi but not in a heavy way – sort of like the difference between white pasta and wholewheat pasta. The lentils pack of punch of protein as well as a myriad of other health benefits, particularly when combined with the goodness of sweet potato. More than anything though, they are absolutely delicious.


A number of  other bloggers have been sharing recipes from/inspired by Erin’s book over the last couple of weeks. If these gnocchi haven’t convinced you of how clever The Homemade Flour Cookbook is, hopefully one of these will!

Chocolate Espresso Doughnuts // Berry Cobbler with Oat Dumplings // Grilled Polenta and Zucchini Salsa // Amaranth Pancakes // Tomato Basil Socca Pizza // Socca Pizza with Summer Squash and Feta // Nut Flour Crepes with Roasted Fruit //  Rhubarb Blueberry Apple Pie // Vanilla Bean Millet Porridge

sweet potato and lentil gnocchi with pesto cream sauce {gluten free}

Serving Size: Serves 4

To make red lentil flour, you really need a grain mill or a high-powered blender although Erin notes that it can be ground in a coffee grinder. I don't recommend trying to grind it in a food processor - it's a lot of effort for not much end product. It's a little like icing sugar in its texture so it does have a tendency to go everywhere! As with all gnocchi, it's best to handle the dough as little as possible to get light little pockets of deliciousness.


  • 1 medium (230g) sweet potato
  • For the sauce:
  • 1/2 cup (20g) packed fresh basil leaves
  • 1 clove garlic, peeled
  • 1 tablespoon (9g) pine nuts, toasted
  • 3 tablespoons (45ml) olive oil
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/4 cup (8g) grated parmesan, plus more for serving
  • 1/4 teaspoon sea salt
  • 2/3 cup (160ml) heavy cream
  • For the gnocchi:
  • 1 egg yolk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups to 2 cups (210g to 280g) red lentil flour, divided


  1. Preheat the oven to 425F (220C, or gas mark 7).
  2. Pierce the sweet potato with a fork and bake for 30 minutes, or until soft
  3. To make the sauce: In a food processor, combine the basil, garlic, pine nuts, olive oil, lemon juice, Parmesan, and salt. Process until well combined. It's okay if the pesto is thick. Transfer the pesto to a large skillet, add the cream, and set aside.
  4. To make the gnocchi: When cool enough to handle, remove the sweet potato from the skin mash and measure 1/2 cup (112g). Reserve the rest for another use. Combine the sweet potato, egg yolk, salt and pepper and 1/2 cup (70g) of the red lentil flour. Continue to stir and add flour until the mixture forms a soft dough that is still slightly sticky. Place on a surface covered in red lentil flour. Divide the dough into 4 balls and roll each out into 1-inch (2.5-cm)-thick ropes. With a bench scraper or knife, cut each rope into 1/2-inch (1/2-cm) segments. Mark the gnocchi with the tines of a fork.
  5. Bring a pot of salted water to a boil and carefully add the gnocchi. Cook for 4 to 5 minutes or until the gnocchi rise to the top. Remove from the water with a slotted spoon and place in a bowl.
  6. Over a medium-low heat, heat the pesto mixture. Cook until it starts to thicken, 4 to 5 minutes. Add the gnocchi and continue to cook for 1 to 2 minutes. Remove and serve with parmesan.


Recipe reprinted with permission from The Homemade Flour Cookbook by Erin Alderson, published by Fair Winds Press; Erin very kindly sent me a review copy. I followed the recipe pretty exactly (and so I've shared it as written) but I cut down on the timings a little by microwaving the sweet potato rather than roasting it - mainly because I'm on a very tight World Cup schedule in the evenings. You could also use a store bought pesto, thinned out with a little cream, if you wanted although nothing really beats fresh pesto.

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57 Responses to "sweet potato and lentil gnocchi from the homemade flour cookbook {gluten free}"
  1. This book sounds AMAZING. And right up my street – I need to order a copy now!

  2. I love that these use sweet potatoes and lentils, what a new twist on gnocchi! Aren’t Erin’s pictures the prettiest? I love her blog!

  3. Lindsey says:

    holy wow! i never knew you could make your own flour out virtually anything in your pantry! what a revelation. and yes, leave it to erin to throw some much needed education our way. this gnocchi sounds totally delicious, and your photos are making me drool! can’t wait to meet up with you later this month! xo

    • kathryn says:

      It is a total revelation! It’s completely changed the way I think about ‘flour’ now (and just confirmed my belief that plain old all purpose flour is just so boring!)

  4. ditto to everything you’ve said here. you said it so well. also, ps, these gnocchi! they sound amazing and fascinating and capable of getting me to try red lentil flour. perfect!

  5. Amanda Paa says:

    This is lovely! And I’ve been dying to make a good gluten-free gnocchi. There are so few ingredients to this which is so nice. And I just got a grain mill last week plus ordered the book.

    • kathryn says:

      Hurrah! I think gnocchi is hard enough to make if you’re using regular flour, add in gluten free flours and it’s a nightmare. These are so good though, I hope you get the chance to make them!

  6. cynthia says:

    This gnocchi is so, so beautiful! And out of lentil flour — that just blows my mind. It sounds comforting and hearty in the best way. Love this. (Also, I second Lindsey — SO EXCITED ABOUT NEXT WEEK!)

    • kathryn says:

      Yes, it totally, totally blew my mind too! I love the connection that Erin’s book has given me to the raw ingredients, it’s so eye-opening.

  7. Every recipe I see on blogs from Erin’s cookbook makes me more and more convinced that a) I need the cookbook in my life, immediately and b) I am going to love every single recipe. This gnocchi sounds heavenly!

  8. Wow, this recipe looks amazing! I’d seen Erin’s cookbook floating around the blogging circle, but I’d always waved it off since I thought I needed a flour mill. But since most of the recipes are made in a blender and a food processor, I’ll be sure to check it out!

    Also, thanks for the link love XOXO

  9. Erin says:

    This cookbook sounds awesome. I’ve seen so many bloggers talk about how approachable it is. I really need to take a look at it!

  10. Kasey says:

    I am so intrigued by this recipe! I was immediately drawn to it. I love this little community we’ve got going :) x

  11. Grace says:

    Love it! Not sure how I passed right over this recipe but now I’ve got it flagged to make next week. YUM!

  12. Sasha says:

    What a clever recipe! Sweet potatoes are a great addition to basically any dish. :)

  13. This looks so great – and red lentil flour sounds amazing Kathryn!

  14. Joanne says:

    Erin is THE.BEST and I can’t wait to get my hands on this cookbook! I keep forgetting every time I log onto Amazon, which is quite unfortunate.

    Pretty sure these gnocchi are going to be the first thing I make from it!

  15. Skye says:

    I love Erin’s blog – and very excited about the sound of this cookbook! I wouldn’t have thought to put lentil flour in gnocchi, but I bet that it works really well… Xx

  16. Joyti says:

    The book sounds really interesting. Chickpea flour is common in Indian food, but I’ve never thought of “extending” that idea to black beans or split peas. This is going on my “list” of books I need to buy soon :)

    The gnocchi looks delicious.

    • kathryn says:

      I love chickpea flour too (and Erin has a couple of recipes using it!) but lentil flour was a totally new one on me too. I hope you love the book if you get it : )

  17. wow, what a great recipe! I really loved the book you mencioned! Since my mom can´t eat anything with gluten in it, it is a lovely gift idea, thank you for that!

    • kathryn says:

      My pleasure – it definitely would be a great gift because there are so many gluten free recipes in there and all the ones I’ve tried are amazing!

  18. Rachel Cooks says:

    This looks phenomenal!!!

  19. Lucy says:

    I never would have thought about making my own flour from lentils but I love the idea! The gnocchi looks gorgeous.

  20. I’ll have to check out Erin’s cookbook! The gnocchi look fantastic.

  21. These gnocchi look divine and the red lentil flour is something absolutely genius. Can’t wait to get my hands on Erin’s book!

  22. Cailee says:

    This looks amazing!! And it’s gluten free?! Score! What a fun recipe :) Yummy and nourishing! Win-win!

  23. Lentil flour? How brilliant is that, I have to get my hands on Erin’s beautiful book. This gnocchi looks incredible!

  24. Oh my – these photos are gorgeous! I was contemplating making this recipe for my blog but I’m glad I didn’t because I would have not been able to do justice to the recipe compared to your photos! : )

  25. Erika says:

    Ahhh!!! These were one of the first recipes that caught my eye when I read another review of Erin’s lovely book and I’m so glad you shared the recipe. You made them look absolutely, completely, soul-suckingly irresistible. All I want to do now is go shove five plates of pesto gnocchi in my face. I blame you, but it’s okay because I’ll be deliriously happy. ;)

  26. Natasha says:

    I made these today for tomorrow nights dinner. Your photos look so good kathryn I just had to try them and the idea of lentil flour was so interesting. I substituted some steamed pumpkin as I didn’t have any sweet potato. I used a coffee grinder to grind the lentils and it worked really well. Can’t wait to try them tomorrow night!

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