5g fresh sage leaves, finely chopped, plus extra fried leaves to garnish
200g plain flour, plus extra for dusting
70g grated pecorino, plus extra to serve (optional)
1 medium egg yolk
½ small garlic clove, grated
Preheat the oven to 200°C, fan 180°C, gas 6. 500g swede, cooked for 25-30 minutes until soft, then drained and steamed for 10 minutes
Meanwhile, throw the remaining swede with 1 tsp oil on a baking pan. Roast for 20-25 minutes, or until brown and tender, then remove from oven.
On a separate baking tray, roast the hazelnuts for 8-10 minutes, or until deep golden. Allow to cool before chopping coarsely.
Pass the boiling swede through a sieve into a large mixing bowl with the sage, flour, 20g pecorino, and the egg yolk, season.
Allow for a 5-minute rest period. It's okay if the dough is a little sticky.
Bring a big pot of water to a boil with a pinch of salt. Place half of the dough on a greased board and shape out into a few long sausages, about 1cm thick, with floured hands.
Transfer to the boiling water after cutting into 3cm pieces. Cook for 1 minute after the gnocchi float to the surface, then scoop out with a slotted spoon and place in a large mixing basin with 1 tbsp oil.
Toss to coat and keep warm by covering the bowl with a tea towel. Rep with the remaining dough, putting it to the bowl after it's done cooking. Reserve the cooking water.
In a mixing bowl, combine the chopped hazelnuts, garlic, remaining olive oil, and pecorino; season lightly.
Add a splash of cooking water (start with 50ml) to loosen the pesto before spooning it over the prepared gnocchi and roasted swede.
If desired, sprinkle with extra grated pecorino and fried sage leaves in four shallow dishes.
Heat 1 tbsp. oil in a pan over medium heat for crispy fried sage leaves. Fry 12 sage leaves for 15-20 seconds, or until crisp.