Kumara gnocchi with coriander sauce
- 1 tablespoon pine nuts
- 2 cloves garlic, crushed
- 1 cup chopped fresh coriandercilantroX
- ⅔ cup buttermilk
- 900g orange kumarasweet-potatoX, peeled and cut into 2cm pieces
- 1 cup plain flourall purpose flourX
- ½ cup besan ( chickpeagarbanzoX) flour (if you don't have this, use all plain flourall purpose flourX)
- 120g reduced-fat ricotta cheese
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.
2 Steam or microwave kumara for 12 minutes, or until tender. Set aside for 10 minutes to cool.
3 Mash kumara 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.
4 Bring a saucepan of water to the boil over 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.
Nutrition Info (per serve)
Total fat 6.3g
Saturated fat 2.9g
Dietary fibre 7.7g
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