Sweet potato gnocchi with tomato and prawn sauce

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.