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
2
Ingredients

1⁄2 tsp olive oil

1⁄2 onion finely chopped

1⁄2 garlic clove finely minced

1⁄4 tsp chilli flakes

350g tomato passata

salt & pepper, to taste

15g parmesan shaved

1 sprig of fresh basil leaves picked

Gnocchi

250g sweet potatoes, orange

1⁄2 cup (125g) fresh ricotta

1⁄8 cup (15g) parmesan finely grated

1⁄2 egg yolk

1⁄2 tsp ground nutmeg

1⁄2 cup (67 1⁄2g) plain flour (or gluten-free if required)

Methodbased on 4 servings
1

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.

2

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.

3

Add passata, bring to a simmer and cook uncovered for 10 minutes until reduced and thickened slightly. Season with salt and pepper.

4

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.

5

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.

6

Bring a large saucepan of salted water to the boil and cook gnocchi for 2 minutes or until they float to the surface.

7

Transfer to serving bowl or divide between plates and top with sauce, shaved parmesan and basil.

Nutritional Informationper serving

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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