Orange Sweet Potato & Ricotta Gnocchi
July 22, 2018
Categories: Comfort Food, Dinner, Main Dish, Dairy, Cheese, Parmesan, Fruit, Tomato, Vegetables, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Small Batch Cooking, Entertaining, Weeknight Meals, Microwave, Steam, Stove Top, Diabetic, No Eggs, Vegetarian, Fresh Tomatoes more
"A page from an old Women's Day magazine."
- FOR FRESH TOMATO SAUCE
- Serving Size: 1 (482.3 g)
- Calories 508
- Total Fat - 19 g
- Saturated Fat - 5.7 g
- Cholesterol - 23.3 mg
- Sodium - 563.7 mg
- Total Carbohydrate - 66.1 g
- Dietary Fiber - 8.4 g
- Sugars - 6 g
- Protein - 19.7 g
- Calcium - 364.4 mg
- Iron - 3.1 mg
- Vitamin C - 56.8 mg
- Thiamin - 0.3 mg
To make gnocchi, prick sweet potato all over with a fork, then steam or microwave until tender and let cool.
Blend or process sweet potato flesh until smooth (you need 200 grams of puree).
In a bowl, combine puree and ricotta and gradually stir in enough of the flour to make a soft dough.
Cut dough in half and roll both pieces on a lightly floured surface into a log about 40cm long, then cut into 2cm lengths.
FRESH TOMATO SAUCE - In a small saucepan, heat oil on medium and cook garlic for 30 seconds until fragrant and then add tomato and water and cook, stirring occasionaly for 5 minutes or until tomato softens and sauce thicken slightly and then season with pepper and cover to keep. Stir in basil just before serving.
In a small non-stick frying pan , cook prosciutto on medium heat until crisp
In a large saucepan of boiling, salted water, cook gnocchi for 2 minutes until they float to the top and then drain.
Serve gnocchi with fresh tomato sauce, parmesan and prosciutto and drizzle with oil and serve with beans.
Tips & Variations
No special items needed.