Kumara gnocchi with walnuts and tomato sauce

1 Place kumara and potatoes in a steamer and steam for 15-20 minutes or until tender. Transfer to a bowl and mash until smooth. Season with salt and pepper.

2 Add egg. Add half the flour and parmesan and stir until combined. Add remaining flour in 2 batches until well combined and a firm dough is formed. Turn onto a lightly floured surface and knead until smooth.

3 Line a baking tray with non- stick paper. Divide dough in 4 equal portions. Roll 1 portion into a 30cm long roll and cut in 2cm pieces. Repeat with remaining dough portions.

4 Use a fork dusted with flour to press each piece of dough gently in the centre until slightly flattened.

5 Bring a saucepan of lightly salted water to the boil overa medium heat. Add one-quarter of gnocchi in a single layer. Do not overcrowd the pan. Cook for 3 minutes or until gnocchi rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with tinfoil to keep warm. Repeat with remaining gnocchi in 3 batches.

6 To make sauce, cook onion and garlic in oil until softened. Add tomatoes and cook until softened and pulpy. Add a little water and cook for a few more minutes.

7 Serve gnocchi with rocket, walnuts, grated fresh nutmeg and simple tomato sauce.