Step 1

Preheat the air fryer to 180°c.

Step 2

Place the diced sweetpotatoes in a steamer pot with 2-3 inches of water and steam for about 15-20 minutes or until completely soft.

Step 3

Whilst the sweetpotatoes are steaming, add the basil, lemon zest and lemon juice to a food processor, keeping a few basils leaves aside for the garnish.

Step 4

As the pesto blends, gradually pour in the olive oil to make a smooth, loose paste. If the pesto remains thick, add a small amount of water or more oil to loosen further.

Step 5

Once the sweetpotatoes are finished steaming, drain and dry them and mash with a potato masher. Once the sweetpotatoes are mashed, fold in the ricotta, egg yolks and salt, and add 3/4 of the flour and stir in.

Step 6

Continue adding more flour, a couple of tablespoons at a time, until you have a soft but stiff dough.

Step 7

Leave the mixture to rest for 5 minutes.

Step 8

On a well-floured work surface, roll and work the dough into to thumb-sized, fat logs. As you roll the dough, add more flour as needed to prevent sticking.

Step 9

Leave the dough to firm up before cutting the rolls into 1-inch pieces with a knife.

Step 10

Set aside as you roll and cut the remaining dough.

Step 11

Place the gnocchi in a large bowl, toss them with cooking oil and garlic powder.

Step 12

Cook in the air fryer for 8 minutes and place the gnocchi into a large bowl and toss with pesto until covered.

Step 13

Garnish with grated parmesan and fresh basil leaf and serve immediately.