pumpkin gnocchi with almond pesto

Serves: 4

Ingredients:
3 cups pumpkin or butternut halved, seeded, and cut into wedges
½ cup cake flour
1 pinch freshly grated nutmeg
12 sage leaves
50 g raw almonds
1 garlic clove
1 teaspoon nutritional yeast (yeast flakes)
5 tablespoons extra virgin olive oil
1/4 cup sun-dried tomatoes, drained, patted dry, and finely chopped
1 pinch each of salt and black pepper

Method:
preheat the oven to 200°c. line a sheet pan with parchment paper.
spread the pumpkin over the prepared pan. cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
bring a large pot of salted water to a boil.
add a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
on a lightly floured surface, roll the mixture into long cylinders around 2cm in diameter, then cut the cylinders into 3cm-long gnocchi.
in a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. drain the gnocchi and return them to the pot.
toss the gnocchi with the sage pesto, add the tomatoes and serve.