Pesto Stuffed Gnocchi

1. Boil the Sweet potatoes.
2. Once boiled; cool, peel & mash.
3. Add the salt & lemon juice.
4. Add the flour in small intervals in order to achieve the correct soft dough texture.
5. Set aside in the fridge while you make your pesto.

Pesto:

1. Toast the pine nuts in a pan over medium heat. This shouldn’t take more than 3-4 mins. Tossing occasionally. Let these cool down.
2. (You can use a blender or a pestle & mortar. Personally I find the flavours released by hand more intense 😋). Next you want to add all your ingredients & only half the olive oil & blend together.
3. Add the rest of the oil as you go along. The texture of the pesto needs to be slightly thicker than usual so it doesn’t run out of the gnocchi when cut.

Gnocchi:

1. Dust a surface with flour & take an 1/8 of your dough.
2. Roll into a long rectangle about 1/2cm thick & 1” wide. You beaten up the edges with a pizza cutter.
3. Add the pesto filling down the middle of the rectangle.
4. Fold one side of the gnocchi over the pesto & seal the edge by lightly pressing down.
5. Cut into equal pieces.
6. In a pan heat a little oil over medium heat & add the gnocchi in batches.
7. Cook for a few minutes until each side is lightly browning and crisp.

Sauté:

1. Add oil over medium heat, once hot add the herbs & nutmeg, you can add crushed chillies here too.
2. Add in the cooked gnocchi for a few minutes.
3. Any pesto left? You can add it in too, with some fresh basil & cherry tomatoes.
4. Mix well & serve up.