Limone e Pinole Gnocchi

Any Italian speakers out there, please tell me Google translator is accurate!  This is my Lemon and Pine Nut Gnocchi.  Up till relatively recently I had only actually used gnocchi in Nigella's fantastic Rapid Roastini recipe (just roast your gnocchi in the oven with oil and salt until golden and crispy, perfect!).  I then used it in my Mustard Pork recipe (also originally a Nigella recipe - have you worked out who my favourite chef is yet!?).  Having discovered the delights of it boiled and with a sauce, there is no stopping me now.  I also love the texture of a harder vegetable like sweet potato with the soft fluffiness of the gnocchi.  Simple but delicious - a perfect weeknight dinner!

1 pack of gnocchi
2 large sweet potatoes
2 tablespoons of garlic oil (although you could just use regular olive oil with some crushed garlic if you don't have any garlic oil - I am just giving you the lazy girl's version here!)
4 tablespoons of toasted pine nuts
1 lemon
3 tablespoons of creme fraiche

Pre-heat the oven to 200 Degrees

Chop the sweet potato (I don't bother peeling it) and pour the garlic oil over it with some salt then put in the oven for 20 minutes.

Toast the pine nuts in the oven for 5 minutes then put these aside with the sweet potato.

Put the gnocchi in boiling water until cooked, it is ready once it rises to the surface (this only takes a couple of minutes).

Meanwhile place the zest and juice of the lemon in a pan with the creme fraiche and heat gently.

Once the gnocchi is cooked, drain it and add it to the lemon mixture along with the sweet potatoes.

Mix until everything is combined and serve with the pine nuts scattered over the top.