Preheat your oven to 400 F (200 C), prick the sweet potatoes all over with a fork and roast on a tray in the oven for 45 minutes until tender. Once roasted, cut the hot potatoes in half and leave them to cool. Scoop out the cooled flesh and place into a food processor, blend until smooth. Add the ricotta, parmesan, salt, pepper, nutmeg and egg then blend again. Add the flour and blend in until just combined. Chill the dough for at least 2 hours before shaping.

Generously sprinkle a clean work surface and a baking tray with flour. Take a quarter of the chilled dough and place onto the work surface, spirnkling with more flour to coat. Use your hands to roll the dough into a long rope about 1-inch thick, adding more flour as needed to stop it sticking. Cut the dough into 1-inch pieces. Take one piece and, using your thumb, push into + down the tines of a floured fork so that the dough becomes ridged and curls in on itself, then place onto the floured baking tray. Repeat with all of the gnocchi dough. Chill or freeze until needed (see notes).

Place all of the pesto ingredients into a food processor and blend until smooth. If not using immediately, transfer to a jar in the fridge (for short-term use) or freeze (see notes)

Bring a large pot of water to the boil and season generously with salt. Pour the gnocchi in and cook for 2-3 minutes if chilled or 4-5 minutes if frozen. You can tell when the gnocchi are done as they will float once cooked. Drain the gnocchi (reserve a bit of the pasta water) and rinse them, set aside as you prep the frying pan: Melt a knob of butter in a non-stick frying pan over a medium-high heat. Once sizzling, add the gnocchi and sauté for a few minutes until browned. Spoon in the pesto and stir to coat, adding a splash of the pasta water if needed to loosen the sauce. Transfer to 4 plates and serve with shredded basil and shaved parmesan.