Kumara gnocchi with walnuts and tomato sauce
Nutrition Info.(per serve)
- 400g orange kumara, peeled, quartered
- 400g floury potatoes, peeled, quartered
- 1 egg, lightly beaten
- 2 cups gluten-free flour plus extra, for kneading and rolling
- 1/4 cup finely grated fresh parmesan cheese
- Simple tomato sauce
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 300g tomatoes, chopped
- To serve
- 4 cups rocketarugulaX
- 50g walnuts, chopped
- grated fresh nutmeg
- olive oil
Total fat 10g
Saturated fat 2g
Dietary fibre 7g
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.