Mash cooked potatoes and parsnip until smooth, add some salt, flour (half at first) and nutmeg, mix together and add the rest of flour in and mix well until the dough form to ball.

Roll gnocchi dough into long sausage shape, cut into 2-3 cm thick and make the pattern by put gnocchi on the back of your fork and press the pressure downward to make a nice shell shape.

To cook gnocchi: Bring the water to the boil, add pinch of salt then add half of gnocchi in. Gently stir and if you see gnocchi floating to the surface means they done. Sieve them out.

To fry gnocchi: add butter into a medium heat pan, add sage and fry for 1-2 min until sages become crispy, take them out.

Add gnocchi in and fry them for 5-6 min. Keep gently stir them to get them nice and golden all around. Add pesto, salt and pepper and mix well.

Garnish with crispy sage before serve.