Gnocchi with Kūmara Sauce
Picture this, creamy ricotta and sweet kumara, coming together in a delicious sauce. That's it — that's our Gnocchi with Kūmara Sauce. Cinnamon and sage add the perfect finishing touches. It's cosy, delicious, and ready in no time.
Ingredients
- 400 grams orange kūmara, diced into 2 cm cubes
- 2 cups trim milk
- 420 grams canned chickpeas, drained
- 1 teaspoons cinnamon
- 3 cloves garlic, minced
- 10 grams fresh sage leaves
- 500 grams gnocchi, cooked
- 40 grams parmesan, grated
- 200 grams ricotta
- 3 cups spinach
- 1 tablespoons olive oil
- 400 grams orange kūmara, diced into 2 cm cubes
- 2 cups trim milk
- 420 grams canned chickpeas, drained
- 1 teaspoons cinnamon
- 3 cloves garlic, minced
- 10 grams fresh sage leaves
- 500 grams gnocchi, cooked
- 40 grams parmesan, grated
- 200 grams ricotta
- 3 cups spinach
- 1 tablespoons olive oil
- Step 1 of 4Preheat oven to 180°C. Line a baking tray with baking paper. Spread kūmara onto prepared tray and bake for 20 minutes or until tender and golden.
- Step 2 of 4Place kūmara, milk, chickpeas and cinnamon in a blender and blitz until combined. Set aside.
- Step 3 of 4Heat oil in a large frying pan over medium heat. Sauté garlic and sage for 2 minutes or until garlic is almost golden and sage is crispy. Add spinach and stir for 1 minute or until wilted. Add sweet potato and chickpea mix and stir for 1 minute or until heated through.
- Step 4 of 4Add gnocchi to the pan and toss to coat, fold through ricotta and sprinkle with Parmesan to serve.
Method
- Step 1 of 4Preheat oven to 180°C. Line a baking tray with baking paper. Spread kūmara onto prepared tray and bake for 20 minutes or until tender and golden.
- Step 2 of 4Place kūmara, milk, chickpeas and cinnamon in a blender and blitz until combined. Set aside.
- Step 3 of 4Heat oil in a large frying pan over medium heat. Sauté garlic and sage for 2 minutes or until garlic is almost golden and sage is crispy. Add spinach and stir for 1 minute or until wilted. Add sweet potato and chickpea mix and stir for 1 minute or until heated through.
- Step 4 of 4Add gnocchi to the pan and toss to coat, fold through ricotta and sprinkle with Parmesan to serve.
Nutrition per serving
2066 Kilojoules
Protein24 grams
Fat14 grams
Carbs62 grams
Sugars23 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Preheat oven to 180°C. Line a baking tray with baking paper. Spread kūmara onto prepared tray and bake for 20 minutes or until tender and golden.
- Step 2 of 4Place kūmara, milk, chickpeas and cinnamon in a blender and blitz until combined. Set aside.
- Step 3 of 4Heat oil in a large frying pan over medium heat. Sauté garlic and sage for 2 minutes or until garlic is almost golden and sage is crispy. Add spinach and stir for 1 minute or until wilted. Add sweet potato and chickpea mix and stir for 1 minute or until heated through.
- Step 4 of 4Add gnocchi to the pan and toss to coat, fold through ricotta and sprinkle with Parmesan to serve.