1. Prepare the Potatoes

1. Peel and chop potatoes into 3cm (1-inch) pieces.
2. Boil in salted water for 15 minutes or until soft.
3. Drain and allow to steam dry for a few minutes.

2. Make the Gnocchi Dough

1. Mash potatoes until smooth.
2. Mix in nutritional yeast, sage, salt, and pepper.
3. Gradually add flour while kneading gently to form a smooth dough.

3. Shape the Gnocchi

1. Divide dough into two portions and roll into long sausages (3cm/1 inch thick).
2. Slice into 2cm (about ⅓ inch) pieces and shape using the back of a fork to create grooves.

4. Cook the Gnocchi

1. Boil a large pot of water and cook gnocchi until they float to the surface.
2. Remove with a slotted spoon and set aside.

5. Fry the Gnocchi

1. Heat vegan spread in a pan over medium heat.
2. Fry gnocchi for 4-5 minutes until golden brown.

6. Make the Rocket Pesto

1. Toast pine nuts in a dry pan.
2. Blend garlic, rocket, basil, toasted pine nuts, olive oil, lemon juice, nutritional yeast, salt, and pepper until smooth.

7. Combine and Serve

1. Add cherry tomatoes to the pan and cook for 2 minutes.
2. Mix gnocchi with pesto and salad leaves.
3. Serve immediately.