Sweet Potato Gnocchi With Chestnut Pesto
Making the pesto
Preheat the oven to 400F / 200C
Cut a cross in the flat side of the chestnut and put them in water for 20 minutes.
Put the chestnuts cross side up on a baking tray and slide in the oven until the edges of the cross curl up.
Put them in a kitchen machine with the parmesan, walnuts, parsley and olive oil.
Grind into a coarse pesto, it should not be a smooth paste.
You just want them to lose some water.
Start adding flour in batches and knead until the mixture is not sticky anymore.
Divide it in three and roll them out into long snakes.
You can now form them into little egg shapes, make edges with a fork or twist them around their axe to make a nice curl if you like.