Sweet potato gnocchi with tomato and prawn sauce

Recipe by Ozzzie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180 degrees celcius.
  • Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer.
  • Cool potatoes slightly and remove skin.
  • You should have about 175g of potato flesh.
  • Mash flour and sweet potato in a bowl until you have a smooth mixture.
  • Add the nutmeg and mix again- season lightly if required.
  • On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here.
  • Flatten ball slightly with a fork.
  • Continue process of making balls of potato mixture until it has all been used.
  • Place in the fridge while you prepare the sauce.
  • Make the sauce: Heat olive oil in a non stick pan.
  • Add garlic and onion and fry until soft.
  • Add mushrooms and a little water if pan is getting dry.
  • When mushrooms start to soften add the red wine (or 1tbsp water).
  • Let the mixture bubble for a few moments and add oregano.
  • Add tomatoes and juice to pan and stir well.
  • Add prawns to sauce, stir well and simmer for 15-20 minutes.
  • The sauce should reduce to a thickened consistency.
  • Add basil to sauce and stir.
  • To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface.
  • With a slotted spoon transfer gnocchi to dinner plate and top with sauce.
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