INGREDIENTS
FOR THE GNOCCHI
TO SERVE
- PASTA SAUCE
- FRESH HERBS
- PARMESAN
METHOD
- PREHEAT OVEN TO 200C
- HALVE THE SWEET POTATOES LENGTHWISE AND PLACE IN A BAKING TRAY. DRIZZLE WITH A LITTLE OIL AND SEASON WITH SALT AND PEPPER.
- RUB THE FLAT SIDE OF THE CUT SWEET POTATO ON THE BAKING TRAY TO EVENLY COAT WITH OIL, AND THEN PLACE CUT SIDE UP IN THE TRAY.
- ROAST FOR 30-40 MINUTES UNTIL SOFT.
- ALLOW TO COOL, AND THEN SCOOP THE SWEET POTATO FLESH OUT OF THE SKIN.
- WEIGH OUT 400G OF SWEET POTATO FLESH IN A LARGE BOWL. USE A FORK TO MASH THE SWEET POTATO AND REMOVE ANY LUMPS.
- ADD THE NODO PLAIN FLOUR AND 1 TEASPOON OF FINE SALT AND MIX WITH A FORK UNTIL COMBINED.
- WHISK THE EGG, THEN ADD TO THE SWEET POTATO MIXTURE. STIR UNTIL COMBINED.
- TIP THE SWEET POTATO DOUGH OUT ONTO A LARGE FLOURED SURFACE. ROLL INTO A LARGE BALL AND THEN CUT INTO FOUR EQUAL PORTIONS.
- ROLL EACH PORTION OUT INTO A LONG SAUSAGE SHAPE USING LIGHTLY-FLOURED HANDS. IT SHOULD BE ABOUT 1CM THICK AND LIGHTLY COATED WITH FLOUR.
- CUT THE GNOCCHI INTO PIECES ROUGHLY 1CM IN LENGTH.
WHEN YOU'RE READ TO COOK:
-
BRING A LARGE POT OF WATER TO THE BOIL AND ADD 2 TEASPOONS OF SALT.
-
ADD YOUR PASTA SAUCE TO A LARGE PAN AND BRING TO A SIMMER. KEEP WARM.
-
WHEN THE WATER HAS BOILED, ADD THE GNOCCHI PIECES TO THE COOKING WATER IN SMALL BATCHES. WAIT UNTIL THE GNOCCHI FLOAT TO THE TOP, AND THEN USING A SLOTTED SPOON, TRANSFER THE GNOCCHI STRAIGHT INTO THE WARM PASTA SAUCE.
-
REPEAT IN BATCHES UNTIL ALL OF THE GNOCCHI PIECES HAVE BEEN COOKED AND ADDED TO THE PASTA SAUCE.
-
GENTLY STIR TO ENSURE THE PASTA SAUCE COATS THE GNOCCHI.
-
SERVE IMMEDIATELY.