Butternut and Sweet Potato Gnocchi with Carrot-Top Pesto

1. Preheat the oven to 180 °C.

2. Place the sweet potatoes and butternut on a tray and roast for 30 min. or until cooked through. Allow it to cool, then transfer to a food processor and blend until smooth.

3. Combine the puree with the flour, salt and pepper. Shape into a ball.

4. Place on a lightly floured surface and knead for about a minute. Using a floured rolling pin, roll out to 2 cm thick.

5. Cut dough into shapes using floured cookie cutters and set aside.

6. Bring a large pot of water to the boil, add the gnocchi and remove from the pot when they float to the surface, about 1–2 min.

7. Heat butter in a large pan and fry gnocchi until golden. Set aside.

8. Dip carrot tops into simmering water for about a minute and set aside. This helps to remove the raw taste.

9. Place almonds, blanched carrot tops, basil leaves, Parmesan, olive oil and pepper in a blender and process until smooth.

10. Serve the gnocchi with pesto, extra basil leaves and grated Parmesan.