Sweet potato gnocchi
Orange sweet potato (kumara)
600 g, (see tip)
Reduced-fat ricotta cheese
50 g, fresh
⅔ cup(s), (100g)
1 tbs, extra, for dusting (use 2 tbs)
Baby spinach leaves
4 cup(s), (80g)
Light thickened cream
½ cup(s), (125ml)
1 clove(s), crushed
⅛ tsp, (1 pinch)
Grated parmesan cheese
- Steam or microwave sweet potato until very tender. Set aside to cool slightly. When cool enough to handle, peel and discard skin (you should have about 375g flesh).
- Using a large spoon or ladle, push sweet potato and ricotta through a fine sieve sitting over a large bowl. Season with salt and pepper. Stir in flour, 2 tablespoons at a time, until a soft dough forms (depending on the moisture content of the sweet potato you may not need the full amount of flour). Do not overwork dough.
- Lightly dust a large baking tray with flour. Turn dough onto a lightly floured surface and knead until smooth. Divide into 4 equal portions. Roll 1 portion into a 30cm-long log. Cut log into 2cm pieces and use the tines of a fork to slightly indent and flatten each piece. Place gnocchi, in a single layer, onto prepared tray. Repeat with remaining dough portions.
- Cook gnocchi, in 2 batches (bringing water back to the boil each time), in a large saucepan of boiling salted water for 3 minutes or until gnocchi rise to the surface. With each batch, add half the spinach for the last 20 seconds of cooking. Using a slotted spoon, divide gnocchi and spinach among four 1¼-cup (310ml) capacity shallow ovenproof dishes.
- Meanwhile, preheat grill on high. Combine cream, garlic and nutmeg in a jug. Season with salt and pepper.
- Drizzle cream mixture over gnocchi and sprinkle with parmesan. Grill for 2–3 minutes or until sauce is bubbling and cheese is golden. Serve.