Orange Kumara & Ricotta Gnocchi

SERVES 2 PREPARATION 15 MINUTES COOKING 25 MINUTES

375g orange kumara, peeled

50g reduced-fat ricotta cheese

½ cup 50%-more-fibre plain flour

20g thinly sliced prosciutto

2 tablespoons shaved parmesan

2 teaspoons extra virgin olive oil

150g green beans, trimmed,

blanched FRESH TOMATO SAUCE

1 tablespoon extra virgin olive oil

1 garlic clove, thinly sliced 250g cherry tomatoes, halved

1 tablespoon water

1 tablespoon fresh basil leaves

1. To make gnocchi, prick kumara all over with a fork, then steam or microwave until tender. Cool, then blend or process kumara flesh until smooth (you’ll need 200g of purée). In a bowl, combine purée and ricotta. Gradually y 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 for 30 seconds until fragrant. Add tomato and water. Cook, stirring occasionally, for 5 minutes or until tomato softens and sauce thickens slightly. Season with pepper. Cover to keep warm. Stir in basil just before serving.

3. In a small, nonstick frying pan, cook prosciutto on medium heat until crisp.

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

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