Sweet potato gnocchi with coriander sauce
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Time to make:
$3.00 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon pine nuts
- 2 cloves garlic, crushed
- 1 cup chopped coriander
- 2/3 cup buttermilk
- 900g orange sweet potato, peeled and cut into 2cm pieces
- 1 cup plain flour
- 1/2 cup besan (chickpea) flour
- 120g reduced-fat ricotta
Nutritional information (per serve)
Instructions and steps:
Step 1 Process pine nuts in a food processor until finely chopped. Add garlic, coriander and buttermilk and process until combined. Transfer to a bowl and cover surface of sauce directly with plastic wrap (to prevent discolouring). Set aside.
Step 2 Steam sweet potato for 12 minutes or until tender. Set aside for 10 minutes to cool.
Step 3 Mash sweet potato until smooth. Use your hands to mix in both flours until combined. Divide dough into 4 portions. Roll each portion out on a floured surface into a 20cm-long sausage. Cut the dough into 2cm lengths. Place onto a tray lined with baking paper.
Step 4 Bring a saucepan of water to the boil over a medium-high heat. Add 1/4 of the gnocchi and cook for 2-3 minutes (they will rise to the surface halfway through cooking). Use a slotted spoon to remove. Set aside. Repeat with remaining gnocchi. Return water to boil, add all gnocchi and heat through for 1 more minute. Drain. Serve with prepared sauce and a dollop of ricotta.
About this recipe
First published: April 2008