Step 1

Preheat oven to 200°C. Place 2 sweet potatoes on a baking tray. Use a fork to prick the sweet potatoes all over.

Step 2

Bake, turning occasionally, for 1 hour or until tender. Set aside on the tray for 30 mins to cool.

Step 3

Meanwhile, line a baking tray with baking paper. Peel the remaining sweet potato and cut into 2cm pieces. Place on the lined tray and spray with olive oil spray. Season. Bake at 200°C, turning occasionally, for 25-30 mins or until golden brown and tender.

Step 4

Line another baking tray with baking paper. Peel whole sweet potatoes and place the flesh in a large bowl. Use a potato masher or fork to mash until smooth. Add the flour. Season well with salt. Use your hands to mix until combined. Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms. Divide into 4 even portions. Roll each portion into a 2cm-thick log. Use a small sharp knife to cut each log into 3cm lengths. Place on the lined tray.

Step 5

Bring a large saucepan of water to the boil over high heat. Season well with salt. Add one-quarter of the gnocchi and cook for 3-4 mins or until the gnocchi rise to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with the remaining gnocchi.

Step 6

Meanwhile, place basil and pine nuts in a small food processor. Process until finely chopped. With the motor running, add oil in a thin, steady stream. Season.

Step 7

Add half the pesto to the gnocchi in the bowl with roasted sweet potato. Toss to combine. Divide among serving bowls. Drizzle with remaining pesto.