Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1 1/5kg orange sweet potato (kumara), peeled, cut into 2cm pieces

  3. Salt & freshly ground black pepper

  4. 115g (3/4 cup) plain flour

  5. 1 egg yolk, lightly whisked

  6. Plain flour, to dust

  7. 20g baby rocket leaves

  8. 1 tbs coarsely chopped fresh continental parsley

  9. 1 tbs coarsely chopped fresh basil

  10. 1 tbs coarsely chopped fresh chives

  11. 1 garlic clove, crushed

  12. 40g reduced-fat dairy spread, melted

  13. 100g reduced-fat fresh ricotta

Instructions Jump to Ingredients ↑

  1. Add enough water to a medium saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place sweet potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn't touch the water). Steam, covered, for 15 minutes or until tender. Transfer to a large heatproof bowl.

  2. Use a potato masher to mash until smooth. Season with salt. Add 1/4 cup of the flour and the egg yolk, and stir with a wooden spoon until combined. Stir in remaining flour, in 2 more batches, until well combined and a soft dough forms.

  3. Turn onto a lightly floured surface and knead until smooth. Divide dough into 2 equal portions. Roll 1 portion into a 1.5cm-diameter log about 30cm long. Cut into 3cm pieces. Place on a plate. Repeat with remaining dough portion.

  4. Bring a large saucepan of water to the boil over high heat. Add half the gnocchi and cook for 3 minutes or until gnocchi rise to the surface. Use a slotted spoon to transfer gnocchi to a large bowl. Repeat with the remaining gnocchi, bringing water back to the boil between batches.

  5. Add the rocket, parsley, basil, chives, garlic and melted dairy spread to gnocchi and gently toss until combined. Spoon among plates. Sprinkle with ricotta and season with pepper. Serve immediately.


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