1. GNOCCHI WITH KUMARA & PINE NUTS
PREP + COOK TIME 30 MINUTES SERVES 6
Preheat oven to 200°C/180°C fan. Chop 800g kumara into 1cm pieces. Combine kumara and 1 tablespoon olive oil in a shallow medium baking dish, season; roast for 20 minutes or until tender. Meanwhile, cook 500g potato gnocchi in a large saucepan of boiling salted water until gnocchi float to the surface; drain. Melt 150g butter in a medium frying pan with 1 tablespoon olive oil; cook 3 finely chopped medium tomatoes and ¾ cup loosely packed fresh sage leaves, stirring, for 2 minutes or until tomato softens slightly and butter is browned lightly. Combine gnocchi, kumara, tomato mixture, 60g baby spinach leaves and ⅓ cup (50g) roasted pine nuts in a large bowl. Top with ½ cup (40g) flaked parmesan.