Comfort food meets fine dining. Butter-fried sweet potato gnocchi in swirls of chilli, tomato, and oregano sauce, decorated with a luxurious mixture of basil pesto and ricotta cheese.
SWEET POTATO GNOCCHI
SWEET POTATO GNOCCHI
with a chilli-tomato sauce, basil pesto & ricotta
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Baby Tomatoes
- Chilli Flakes
- Dried Chilli Flakes
- Dried Oregano
- Onion
- Onions
- Pesto Princess Basil Pesto
- Ricotta
- Sunflower Seeds
- Sweet Potato Gnocchi
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
- Sugar/Sweetener/Honey
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 50ml of water, and the rinsed baby tomatoes. Allow to simmer for 6-8 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED RICOTTA
Boil the kettle. In a small bowl, combine the basil pesto with the ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
Sunflower Seeds - 10g
Onion - 1
Dried Oregano - 5ml
Dried Chilli Flakes - 2.5ml
Tomato Paste - 10ml
Baby Tomatoes - 150g
Ricotta - 50g
Pesto Princess Basil Pesto - 20ml
Sweet Potato Gnocchi - 175g
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 100ml of water, and the rinsed baby tomatoes. Allow to simmer for 7-10 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED RICOTTA
Boil the kettle. In a small bowl, combine the basil pesto with the ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
Sunflower Seeds - 20g
Onion - 1
Dried Oregano - 10ml
Dried Chilli Flakes - 5ml
Tomato Paste - 20ml
Baby Tomatoes - 300g
Ricotta - 100g
Pesto Princess Basil Pesto - 40ml
Sweet Potato Gnocchi - 350g
TOAST THE SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 100ml of water, and the rinsed baby tomatoes. Allow to simmer for 7-10 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED RICOTTA
Boil the kettle. In a small bowl, combine the basil pesto with the ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
Sunflower Seeds - 20g
Onion - 1
Dried Oregano - 10ml
Dried Chilli Flakes - 5ml
Tomato Paste - 20ml
Baby Tomatoes - 300g
Ricotta - 100g
Pesto Princess Basil Pesto - 40ml
Sweet Potato Gnocchi - 350g
TOAST THE SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHILLI & TOMATO SAUCE
Return the pan to a low-medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the dried chilli flakes (to taste) and the dried oregano and fry for another minute. Add the tomato paste, 200ml of water, and the rinsed baby tomatoes. Allow to simmer for 10-12 minutes, stirring occasionally. Use your cooking utensil to break up the tomatoes as they soften, taking care not to spatter yourself with hot tomato juice! Stir through a knob of butter, some seasoning, and a sweetener of choice to taste. Remove from the pan on completion and set aside.
PESTO-INFUSED RICOTTA
Boil the kettle. In a small bowl, combine the basil pesto with the ricotta cheese. Season to taste and set aside for serving.
BOIL THE GNOCCHI
Place a large pot for the gnocchi over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once boiling, cook the gnocchi for 2-3 minutes until they begin to float. Drain on completion and toss through some oil to prevent sticking.
BROWN THE GNOCCHI
Wipe down the pan and return it to a medium-high heat with some oil and a knob of butter. When the butter begins to foam, brown the gnocchi for 3-5 minutes until crisped on the outside. (Fry the gnocchi in a single layer for the best results, adding more butter in between batches.) Add the chilli-tomato sauce to the pan of golden gnocchi. Toss until the gnocchi is coated and the sauce has reheated. Remove from the heat on completion.
YUM!
Dish up a warm bowl of chilli-tomato gnocchi, making sure to use up all the delicious sauce! Top with generous dollops of the basil pesto ricotta and garnish with the toasted sunflower seeds. Simple and scrumptious!
Sunflower Seeds - 40g
Onions - 2
Dried Oregano - 20ml
Chilli Flakes - 10ml
Tomato Paste - 40ml
Baby Tomatoes - 600g
Ricotta - 200g
Pesto Princess Basil Pesto - 80ml
Sweet Potato Gnocchi - 700g
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