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Boil the potatoes for 30 minutes then remove skin and mash.
Mix the mashed potato, potato starch, salt and saffron to form a potato dough.
Leave to rest at room temperature.
Divide into 3 portions and mix one with spinach, one with turmeric and one with beetroot.
Roll out the dough into small rings then form circles to create the classic gnocchi shape before adding the stuffing.
Mix all the stuffing ingredients in a food processor for 1 minute.
Shape into small 8g balls.
Place in the freezer.
Blend all the pesto ingredients except the oil.
Add the oil slowly to the blended mixture, pulsing to incorporate.
Blanch the basil leaves for 30 seconds then cool in iced water to retain the colour.
Once cooled and patted dry with kitchen towel, mix with all the other pesto ingredients in a blender for maximum 2 minutes.
Blend all the almond cream ingredients together into a paste. If it’s too thick, add more water until desired consistency is achieved.
Heat gently before serving. Be careful do not overheat or the cream will have split consistency.
Steam the diced pumpkin, then pan sear it until golden in colour.
Boil the gnocchi for 3 minutes then toss with the basil pesto in the pan, turn off the heat.
Arrange on a plate and garnish with almond cream and broccoli florets.