Serves: 4
POINTS per Serve: 5.5
Core: NO
Prep Time: 20 minutes
Cooking Time: 60 minutes
Ingredients
orange sweet potato - 250g
potatoes - 350g, peeled and cut into chunks
egg yolk - 1
grated parmesan cheese - 30g
plain flour - 1 cup
ground nutmeg - 1/4 tsp
FOR THE SAUCE
chopped tomatoes - 2 x 400g cans
garlic cloves - 3 crushed
fresh basil - 1/2 cup to serve
grated parmesan cheese - 30g, to serve
How To
1. preheat oven to 200c. place sweet potato on a baking tray. cook for 40 minutes or until soft.
2. meanwhile, cook potato in boiling salted water for 20 minutes or until tender. drain and return to pan. place over a very low heat for 2 minutes or until dry.
3. squeeze out flesh of sweet potato from skins and add to the potato. mash well. add egg yolk, 30g parmesan cheese and three quaters of the flour. add nutmeg and season with salt and black pepper.
4. scatter half the remaining flour over a work surface. shape the gnocchi mixture into a log. cut into bite size pieces - dip the knife into remaining flour so the mixture doesn't stick to the knife as you cut. if desired, roll each piece into the back of a fork to make a ridged pattern. bring a large saucepan of water to the boil. add gnocchi in batches. as they rise to the surface, remove with a slotted spoon and set aside.
5. meanwhile, place tomatoes and garlin in a pan over medium - low heat and simmer for 10 minutes. add gnocchi. simmer over low heat for further 10 minutes. top with basil leaves and extra parmesan. serve.
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