Directions:

1. Preheat the air fryer to 180°c.
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.
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.
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.
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.
6. Continue adding more flour, a couple of tablespoons at a time, until you have a soft but stiff dough.
7. Leave the mixture to rest for 5 minutes.
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.
9. Leave the dough to firm up before cutting the rolls into 1-inch pieces with a knife.
10. Set aside as you roll and cut the remaining dough.
11. Place the gnocchi in a large bowl, toss them with cooking oil and garlic powder.
12. Cook in the air fryer for 8 minutes and place the gnocchi into a large bowl and toss with pesto until covered.
13. Garnish with grated parmesan and fresh basil leaf and serve immediately.

Preparation time: 1 hour

Cooking time: 25-30 minutes