Ingredients
Method
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.
