Kumara gnocchi with coriander sauce

1 Process pine nuts in a food processor until finely chopped. Add garlic, coriander and buttermilk and process until combined. Transfer to a bowl and cover surface of sauce directly with plastic wrap (to prevent discolouring). Set aside.

2 Steam or microwave kumara for 12 minutes, or until tender. Set aside for 10 minutes to cool.

3 Mash kumara until smooth. Use your hands to mix in both flours until combined. Divide dough into 4 portions. Roll each portion out on a floured surface into a 20cm-long sausage. Cut the dough into 2cm lengths. Place onto a tray lined with baking paper.

4 Bring a saucepan of water to the boil over medium-high heat. Add 1/4 of the gnocchi and cook for 2-3 minutes (they will rise to the surface halfway through cooking). Use a slotted spoon to remove. Set aside. Repeat with remaining gnocchi. Return water to boil, add all gnocchi and heat through for 1 more minute. Drain. Serve with prepared sauce and a dollop of ricotta.