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.