Sweet Potato Gnocchi with Spicy Tomato Sugo
PREP 20 MIN•COOK 15 MIN
Discover how easy it is to serve up delicious home made gnocchi, whether it's dinner for one or you're feeding the whole tribe.
GF
NS
NF
V
Number of servings
4
1 tsp olive oil
1 onion finely chopped
1 garlic clove finely minced
1⁄2 tsp chilli flakes
700g tomato passata
salt & pepper, to taste
30g parmesan shaved
2 sprigs of fresh basil leaves picked
Gnocchi
500g sweet potatoes, orange
1 cup (250g) fresh ricotta
1⁄4 cup (30g) parmesan finely grated
1 egg yolk
1 tsp ground nutmeg
1 cup (135g) plain flour (or gluten-free if required)
To make the gnocchi, pierce sweet potato all over with a fork and microwave on HIGH for 8-10 minutes, turning halfway, until tender. Cut in half, lengthways, scoop flesh out and spread on a plate to cool.
Meanwhile, heat oil in a medium saucepan over medium heat and cook onion, stirring for 4 minutes until soft. Add garlic and chilli and cook for another minute.
Add passata, bring to a simmer and cook uncovered for 10 minutes until reduced and thickened slightly. Season with salt and pepper.
Meanwhile, blend cooled potato with ricotta, grated parmesan, egg yolk, nutmeg and salt and pepper. Gently mix in flour until just combined. Don’t overwork it or the dough will toughen.
Transfer to a lightly floured bench, divide into four and roll into cylinders, adding more flour if too sticky. With a sharp knife, cut into 2.5cm pieces. Repeat with remaining dough.
Bring a large saucepan of salted water to the boil and cook gnocchi for 2 minutes or until they float to the surface.
Transfer to serving bowl or divide between plates and top with sauce, shaved parmesan and basil.
Energy (kJ)
1831 kJ / 437 cals
Protein
22.2 g
Fat
13.6 g
Sat. Fat
7.2 g
Carbs
51.9 g
Sugar
16.6 g
Fiber
6.8 g
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