Kumara gnocchi with spinach pesto

1.Place pine nuts in bowl of a food processor. Pulse until finely chopped. Add spinach, buttermilk and half of parmesan. Process until smooth. Set aside.

2.Steam or microwave kumara in a large bowl on 100% (high) power for 8-l0 mins, until tender. Pat dry with paper towel. Return to bowl and mash until smooth. Add flour and stir until combined. Turn Out onto a

3.Bring a large saucepan of water to boil on high heat. Reduce heat to medium. Cook gnocchi, in batches, for 3-4 mins, until they float to surface. Use a slotted spoon to remove gnocchi and transfer to a shallow bowl.

4.Meanwhile, preheat oven to l80C or l60C fan. Place tomatoes and oil in a baking pan. Toss to coat. Bake for 10 mins, until softened slightly.

5.Add spinach pesto and most of tomato to hot gnocchi and toss to combine. Serve topped with remaining tomato and parmesan.