Ingredients
3 sweet potatoes
100g chickpea flour plus extra for dusting (this will vary a lot depending on your potatoes so keep adding until it forms a workable dough)
1 pack Tenderstem broccoli finely chopped
1 bunch basil leaves
3 tbsp pumpkin seeds
1 tsp lemon juice
2 tbsp cashew parmesan
2 tbsp olive oil
1 garlic clove
1 tbsp nutritional yeast
Directions
Peel and chop the potatoes and steam until soft
While the potatoes are cooking, place the basil, pumpkin seeds, garlic, lemon, olive oil, nutritional yeast and 1tbsp of cashew parmesan into a blender and pulse into a pesto
Mash the steamed potato and leave to cool to room temperature, once cooled mix in the chickpea flour with the remaining cashew parmesan
Knead the gnocchi and roll into a 2cm wide rope and cut into pieces
Boil the gnocchi for around a minute, until the pieces float
add to a pan olive oil and chopped broccoli, cook for a few minutes and then add in the gnocchi and fry until golden
Mix in the pesto and serve
