main meals

Ingredients

	250 g sweet potato
	350 g potato, peeled, cut into chunks
	1 serve (s) egg yolk
	60 g grated parmesan cheese
	1 cup (s) plain white flour
	1/4 tsp (s) ground nutmeg
	800 g canned tomatoes, chopped
	3 clove garlic, crushed
	1/2 cup (s) fresh basil

Instructions

• Preheat oven to 200°C. Place sweet potato on a baking tray. Cook for 40 minutes or until soft.
  
  
• Meanwhile, cook potato in boiling salted water for 20 minutes, or until tender. Drain and return to pan. Place over a very low heat for 2 minutes or until dry.
  
  
• Squeeze out flesh of sweet potato from skins and add to potato. Mash well. Add egg yolk, 30g parmesan and three-quarters of the flour. Add nutmeg and season to taste with salt and freshly ground black pepper.
  
  
• Scatter half of the remaining flour over a work surface. Shape the gnocchi mixture into a log. Cut into bite-sized pieces-dip the knife into remaining flour so mixture doesn't stick to the knife as you cut. If desired, roll each piece into the back of a fork to make a ridged pattern. Bring a large saucepan of water to the boil. Add the gnocchi in batches. As they rise to the surface, remove with a slotted spoon and set aside.
  
  
• Meanwhile, place tomatoes and garlic in a saucepan over medium-low heat and simmer for 10 minutes. Season to taste with salt and pepper. Add gnocchi. Simmer over low heat for a further 10 minutes. Top with basil leaves and extra parmesan cheese and serve.

Notes

• Any leftover gnocchi can be stored in an airtight container in the fridge for 1-2 days. It is best reheated in the microwave, though you may need to add a little water as the gnocchi will absorb the sauce overnight. Also this gnocchi is suitable to freeze. We suggest freezing uncooked gnocchi for the best results.