Sweet Potato Gnocchi with Mint–Pine Nut Pesto

Ingredients

• 1/2 cup pine nuts
• 1/4 cup packed mint leaves, chopped
• 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• Gray sea salt
• 2 large sweet potatoes (1 3/4 pounds), peeled and sliced 1/2 inch thick
• 1 cup gluten-free flour, such as Cup4Cup or King Arthur brand (see Note), plus more for dusting
• 5 tablespoons cornstarch
• Thyme leaves, for sprinkling

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