This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.To prepare the sauce, heat the olive oil in a small saucepan. Add the garlic and cook over a medium heat for 1-2 minutes until it is golden. Add the oregano, tomatoes and tomato paste and simmer for 15 minutes, or until it is thick and saucy.
2.To prepare the gnocchi, place enough water in a saucepan to reach a depth of 3cm. Bring to the boil over a high heat. Place the FreshZone Kumara pieces into a metal steamer and place the steamer over the saucepan, making sure it doesn’t touch the water. Cover tightly with a lid.
3.Steam the FreshZone Kumara pieces for 15-20 minutes, or until the pieces are tender. Transfer the kumara to a bowl and mash until smooth.
4.Add the flour, egg yolk, salt and pepper and parmesan to the FreshZone Kumara mash. Stir with a wooden spoon until the mixture forms a smooth dough. If the dough is too soft, add a little more flour.
5.Divide the dough into four portions and roll each into a sausage shape 2cm in diameter. Use a lightly floured knife to cut the dough into 2cm pieces. To prepare traditional shaped gnocchi, with lightly floured hands roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork to create shallow grooves in the gnocchi. Place the gnocchi on a tray lined with baking paper.
6.Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water in batches and remove them with a slotted spoon when they rise to the surface. Cover the gnocchi with foil to keep them warm until they are all cooked.
7.Add the warm tomato sauce to the gnocchi and gently toss to combine. Spoon the gnocchi into serving bowls. Season with the pepper and garnish with the grated parmesan. Serve immediately with rocket leaves, if desired
Related stories
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door
