Soft Sweet Potato Gnocchi in Creamy Almond Pesto Sauce with Burrata

- First, make the gnocchi by pouring 3/4 cup of flour on to a clean surface. Make a hole in the center and crack an egg into it, and add 1/2 cup of mashed sweet potato. 

- Mix together using your hands. Knead until the dough is smooth! 

- Roll into 1 long piece (use video for reference) About 1 inch thick. 

- Cut into 1 inch size pieces. Set aside while you bring a pot of water to a boil and make the almond pesto sauce.

- To a blender or food processor, add 1/4 cup of almonds, 3/4 cup of basil, juice of 1 lemon, 1/4 cup of olive oil, 1 clove of garlic, 2 tbsp of shredded parm, and 1 tsp each salt and pepper. Blend until mostly smooth, just a little chunky. 

- Add the gnocchi to the boiling water. Boil until they float (about 3 mins) 

- Drain and transfer to an oil coated pan on medium heat.

- Pan fry the gnocchi until they get a little crisp. 

- Turn off the heat and stir in the pesto. 

- Serve topped with burrata, olive oil, and flaky salt :)