Orange Sweet Potato & Ricotta Gnocchi

Step 1: To make gnocchi, prick sweet potato all over with a fork, then steam or microwave until tender and let cool.

Step 2: Blend or process sweet potato flesh until smooth (you need 200 grams of puree).

Step 3: In a bowl, combine puree and ricotta and gradually stir in enough of the flour to make a soft dough.

Step 4: Cut dough in half and roll both pieces on a lightly floured surface into a log about 40cm long, then cut into 2cm lengths.

Step 5: 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.

Step 6: In a small non-stick frying pan , cook prosciutto on medium heat until crisp

Step 7: In a large saucepan of boiling, salted water, cook gnocchi for 2 minutes until they float to the top and then drain.

Step 8: Serve gnocchi with fresh tomato sauce, parmesan and prosciutto and drizzle with oil and serve with beans.