Gnocchi

1. Preheat the oven to 200 degrees. Prick sweet potatoes with a fork and bake them in the oven for 45, 60 minutes until soft.

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   When cool, scoop the flesh in to a bowl and mash with a fork. Add flours plus half a teaspoon of salt. Mix thoroughly.

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   Using your hands form the dough into a smooth ball. Handle gently and add more flour if you need. If you overwork it the dough gets tough. The aim is a light dough.

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   Divide dough into two pieces and roll into a sausage shape. Cut each roll into 3cm pieces then press down lightly on each piece with a fork. The ridges help the sauce cling to your gnocchi. You can use them straight away or freeze. They keep for two days in the fridge.

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   Put a large pot of water on to boil. While waiting to heat, make the pesto! Put spinach, sunflower seeds, lemon juice, garlic, nutritional yeast and basil in a food processor and gradually add 80ml water. Add olive oil to finish and salt to taste.

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   Once the water is boiling add the #gnocchi. When they float to the surface they’re done. This should take 2 mins. Drain, mix in pesto and enjoy!

Cookies

1. Preheat the oven to 180C or gas mark 4. Line 2 baking sheets with baking paper/greaseproof paper, In a large bowl, whisk together the almond flour and baking soda, In a medium bowl, whisk together the oil, agave and vanilla, Stir the wet ingredients into the almond mix until mixed together well and add the chocolate chops, Refrigerate the dough for 20 minutes, Using a tablespoon, spoon one tablespoon at a time onto the baking sheets leaving 2 inches between each cookies then flatten each one down with the palm of your hand, Bake for 7, 10 minutes until lightly golden, let them cool for 20 minutes before eating