Kumara gnocchi with four cheese sauce

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Kumara gnocchi with four cheese sauce
  • 1 large kumara (orange sweet potato) (500g), chopped coarsely
  • 2 cup (500g) plain (all-purpose) flour
  • 1 egg, beaten lightly
  • 50 gram (1½ ounces) butter
  • 2 cup (500ml) milk
  • 1 cup (80g) finely grated pecorino
  • 1 cup (80g) finely grated parmesan
  • 1 cup (120g) coarsely grated cheddar
  • 100 gram (3 ounces) gorgonzola, crumbled


Kumara gnocchi with four cheese sauce
  • 1
    Boil, steam or microwave kumara until tender; drain well. Cool.
  • 2
    Reserve 1 tablespoon of the flour. Mash cooked kumara in a large bowl with a potato masher until smooth. Stir in remaining flour and enough egg to make a sticky dough. Knead on floured surface until mixture is smooth and just comes together.
  • 3
    Divide dough into four pieces. Working with one piece at a time, roll dough on floured surface into a 2cm (¾-inch) thick sausage shape. Using a sharp knife, cut into 2cm (¾-inch) pieces. Roll gnocchi in floured hands into a ball.
  • 4
    Roll each ball along the inside tines of a fork, pressing lightly on top of the ball with your index finger to form the gnocchi shape – grooves on one side and a dimple on the other. Place gnocchi, in single layer, on a baking-paper-lined tray. Cover with a damp tea towel; refrigerate until ready to cook.
  • 5
    Meanwhile, bring a large saucepan of salted water to the boil.
  • 6
    Melt butter in a medium saucepan over medium heat, add reserved flour; cook, stirring, 1 minute or until mixture forms a paste. Gradually add milk; stir until sauce boils and thickens. Remove from heat; stir in pecorino, parmesan and cheddar. Season to taste. Cover surface tightly with plastic wrap; keep warm.
  • 7
    Cook gnocchi in boiling water, uncovered, 3 minutes or until gnocchi float to the surface. Remove from pan with a slotted spoon; drain on absorbent paper. Add gnocchi to hot sauce, stir gently to combine.
  • 8
    Serve gnocchi topped with gorgonzola. If you like, sprinkle with fresh flat-leaf parsley and freshly ground black pepper before serving.

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