Dinner ideas

Spinach and kumara gnocchi

spinach and kumara gnocchi
1H 30M



1.Preheat oven to 200°C. Oil six shallow (375ml) ovenproof dishes.
2.Roast kumara and potato, in single layer, on oiled oven tray, about 40 minutes or until tender; cool
3.Meanwhile, make tomato basil sauce; heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add tomato; cook, stirring, about 5 minutes or until tomato softens. Simmer, uncovered, 10 minutes or until sauce thickens slightly. Stir in basil; season to taste.
4.Push kumara and potato through potato ricer or sieve into large bowl. Stir in spinach and enough of the sifted flour to make a soft, sticky dough.
5.To make gnocchi flatten dough on floured surface to 1cm thickness. Cut 5cm rounds from dough; transfer gnocchi to tea-towel lined tray. Reshape and cut rounds from any remaining dough until all dough is used.
6.Cook gnocchi, in batches, in large saucepan of boiling water until gnocchi float to the surface and are cooked through. Remove gnocchi using slotted spoon; transfer to dishes. Top with sauce, sprinkle with cheese. Bake, uncovered, about 15 minutes or until browned lightly.

You will need to buy one bunch of spinach (300g) to make this recipe.


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