Step 1

Preheat the air fryer to 180°C.

Step 2

Place the diced sweetpotatoes in a steamer pot with 5 to 7 cm of water and steam for about 15 to 20 minutes or until completely soft.

Step 3

While the sweetpotatoes steam, add the basil, lemon zest and lemon juice to a food processor, keeping a few basil leaves aside for garnish.

Step 4

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

Step 5

Once the sweetpotatoes are cooked, drain and dry them well, then mash thoroughly with a potato masher.

Step 6

Fold in the ricotta, egg yolks and salt, then add three-quarters of the flour and stir to combine.

Step 7

Gradually add the remaining flour, a couple of tablespoons at a time, until you have a soft but firm dough.

Step 8

Leave the dough to rest for 5 minutes.

Step 9

On a well-floured work surface, roll the dough into thumb-sized, fat logs. Add more flour as necessary to stop sticking.

Step 10

Leave the logs to firm up slightly, then cut them into 2.5 cm (1-inch) pieces using a knife.

Step 11

Set the gnocchi aside as you roll and cut the remaining dough.

Step 12

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

Step 13

Cook in the air fryer for 8 minutes or until golden.

Step 14

Transfer the cooked gnocchi to a large bowl and toss with pesto until fully coated.

Step 15

Garnish with grated parmesan and a fresh basil leaf, then serve immediately.