ORANGE SWEET POTATO & RICOTTA GNOCCHI
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