METHOD

In an oven heated to 170 degrees, roast the sweet potatoes until tender (about 45 minutes) and leave to cool until you can handle them.

Scoop the insides out and mash until smooth with the nutritional yeast and salt.

Add the flour mixing well with a spoon, until the mix is dry enough to use your hands to knead into a dough.

Take another 1/2 cup of the flour and dust the work surface, before rolling out into ‘snake-like’ shapes and cut with a very sharp knive or a dough blade into gnocchi shapes, press down with a fork.

Boil in salted water until they float (around three minutes).

For the sauce, we quickly combined 100g Nush Natural Almond M.lk Spread, 50g pine nuts, 50g sundried tomatoes, 1tbsp of the sundried tomato oil, 1 tbsp of nutritional yeast and 1 tsp of apple cider vinegar, in a hand blender.

Stir through the gnocchi and add cooked broccoli or veggies of your choice, sea salt and more yeast. Enjoy!