Kumara gnocchi

Serves: 6
Prep: 50
Cook: 10

This dairy free gnocchi is made from baked kumara. It takes a bit of effort but the end result is well worth it. Perfect winter “bowl food” that will impress family or guests.

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Ingredients

  • 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

Method

  1. Step 1

    Toss kumara and garlic in oil and then arrange on oven tray. Bake in a moderate oven, 180

  2. Step 2

    Place cooled kumara and garlic in a food processor and process until smooth.

  3. Step 3

    Add pureed kumara, flours and salt to a medium bowl. Mix well until it's a soft dough.

  4. Step 4

    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.

  5. Step 5

    Place cut gnocchi onto floured trays and indent with a fork.

  6. Step 6

    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.

  7. Step 7

    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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