Butternut and sweet potato gnocchi
|sweet potato — quartered
|butternut — quartered
|eggs — beaten
|salt — just a pinch
|nutmeg — grated
|pesto — basil
|parmesan cheese — grated
|fresh basil — to serve
Preheat the oven to 180°C.
Place the sweet potatoes and butternut on a tray in the oven; allow to roast for 1 hour. Remove and allow to cool a little. Remove the flesh from the sweet potato and butternut and discard the skin, place in a bowl and mash finely.
Add the flour, egg, salt and nutmeg to the mixture, stir to combine and shape into a ball. Place on a lightly floured surface, knead for a minute, then cut dough into 4 quarters. Roll each quarter into a long, thin sausage shape and cut into 2cm slices. Press each piece lightly with the back of a fork to create indentations.
Bring a large pot of water to the boil, add the gnocchi and remove with a slotted spoon when they float to the surface. Set aside on a tray.
Heat butter in a large pan, add gnocchi, pan-fry till crispy and golden.
For the sauce:
Gently melt the mascarpone and stir through the basil pesto.
Toss gnocchi in sauce, top with grated Parmesan and fresh basil leaves and serve immediately.
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