ROAST SWEET POTATO GNOCCHI WITH COLLAPSED TOMATO SAUCE

“For a smoother tomato sauce, blend the roast tomatoes and their juices, adding a dash of mascarpone if you want a creamy finish. Reheat and serve with fresh basil.”

Serves 8

A LITTLE EFFORT GREAT VALUE Preparation: 1 hour Cooking: 3 hours

coarse salt, for baking

Woolworths Kara sweet potatoes 2 kg flour 400 g, plus extra for dusting sea salt, to taste olive oil, for drizzling mozzarella, torn, for serving

For the roast tomato sauce: Woolworths exotic tomato selection

1 x 1 kg box

Woolworths baby Rosa tomatoes 400 g olive oil 3T sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 200°C. Pour the coarse salt onto a large baking tray and place the potatoes on the salt. Bake for 1½ hours, or until cooked through and soft. 2 To make the roast tomato sauce, arrange the tomatoes in an ovenproof pan or deep baking tray, drizzle with olive oil and season well. Roast for 1½ hours, or until the tomatoes have completely collapsed. Set aside. 3 Remove the potatoes from the oven and cut in half. Scoop the flesh into a large bowl, then push through a potato ricer. 4 Add the flour and season well. Mix until a soft sticky dough forms. Generously flour a work surface and tip out the dough. Bring it together, adding more flour to the surface if necessary. 5 Divide the dough into quarters, then roll into long sausages (about 2 cm wide). Cut into small pillows about 2 cm in size. 6 Line a baking tray with baking paper and drizzle generously with olive oil. Arrange the dumplings on the tray. Bake for 10–15 minutes, or until the bases are crispy and golden and the dumplings are tender. Serve hot with the tomato sauce and mozzarella.

FAT-CONSCIOUS, MEAT-FREE

WINE: Woolworths Raka Skipper