ORANGE SWEET POTATO & RICOTTA GNOCCHI

Woman’s Day (Australia) - - Food To Love -

SERVES 2 PREP 15 MINS COOK 25 MINS

✦ 375g orange sweet potato, peeled

✦ 50g re­duced-fat ricotta cheese

✦ ½ cup 50%-more-fi­bre plain flour

✦ 20g thinly sliced pro­sciutto

✦ 2 tbsp shaved parme­san

✦ 2 tsp ex­tra-vir­gin olive oil

✦ 150g green beans, trimmed, blanched

FRESH TOMATO SAUCE

✦ 1 tbsp ex­tra-vir­gin olive oil

✦ 1 clove gar­lic, thinly sliced

✦ 250g cherry toma­toes, halved

✦ 1 tbsp wa­ter

✦ 1 tbsp fresh basil leaves

1 To make gnocchi, prick sweet potato all over with a fork, then steam or mi­crowave un­til ten­der. Cool. Blend or process sweet potato flesh un­til smooth (you need 200g of puree). In a bowl, com­bine puree and ricotta. Grad­u­ally stir in enough of the flour to make a soft dough. Cut dough in half. Roll both pieces on a lightly floured sur­face into a log about 40cm long, then cut into 2cm lengths.

2 FRESH TOMATO SAUCE In a small saucepan, heat oil on medium. Cook gar­lic 30 secs un­til fra­grant. Add tomato and wa­ter. Cook, stir­ring oc­ca­sion­ally, 5 mins un­til tomato soft­ens and sauce thick­ens slightly. Sea­son with pep­per. Cover to keep warm. Stir in basil just be­fore serving.

3 In a small non-stick fry­ing pan, cook pro­sciutto on medium heat un­til crisp.

4 In a large saucepan of boil­ing, salted wa­ter, cook gnocchi 2 mins un­til they float to the top. Drain.

5 Serve gnocchi with fresh tomato sauce, parme­san and pro­sciutto. Driz­zle with oil. Serve with beans.

20.2g total fat 5.7g sat fat 1943kj (465 cals) 50.9g carbs 15.6g protein 8.7g fi­bre 414mg sodium

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