- 1.5kg kumara, peeled and cubed
- 4 cloves garlic, peeled
- 1 tbs oil
- 1 cup wholemeal plain flour
- 1 cup white plain flour
- 1/2 tsp salt
Kumara gnocchi
Serves: 6
Prep: 50
Cook: 10
Ingredients
Method
- Toss kumara and garlic in oil and then arrange on oven tray. Bake in a moderate oven, 180oC, for 30 mins or until tender but not brown. Cool.
- Place cooled kumara and garlic in a food processor and process until smooth.
- Add pureed kumara, flours and salt to a medium bowl. Mix well until it's a soft dough.
- Divide dough into thirds. Roll each third into 2cm wide rolls on a floured surface. Cut each roll into 2cm lengths. Repeat until all dough is done.
- Place cut gnocchi onto floured trays and indent with a fork.
- Bring a medium size pot of water on to boil. When boiling gently add 10-15 pieces of gnocchi at a time. When all the pieces of gnocchi have risen to the surface this means they are cooked. Remove and drain.
- Serve immediately with your favourite pasta sauce.
Tips
- Refrigerate until ready to cook.
- Freeze on baking trays, then transfer to container and freeze for up to 2 months.
- Use either orange or purple sweet potato.
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