Sweet Potato Gnocchi with Red Capsicum

April 2021


900g sweet potato
1 egg
230g plain flour
130g parmesan grated
100g butter
180g feta
Bunch of basil
1tblsp pine nuts
olive oil
2chirizzo sausage
grilled zucchini
SAUCE
1tblsp olive oil
25g butter
1 onion
2garlic cloves
100ml dry white wine
2large red capsicum
1 1/2 tblsp tomatoe puree
1teaspoon brown sugar
175 ml vegetable stock
2 sprigs of thyme
2 basil stalks

Method

preheat oven to 180. Place sweet potatoes on a bed of salt and bake until soft.Halve and scrape out flesh pass through a sieveinto bowl..Add the egg yolk flour 100g parmesan and seasonings.Mix lightly to combine.Place mixture in a piping bag, or roll by hand a number of neat rolls on a floured bench then cut into even sized pieces, Cover with a cloth until ready to use.

SAUCE Heat olive oil and butter in haevy saucepan add opnions and garlic cook for 5-6 minutes until soft. Add wine and reduce by 2/3's.Add capsciumand tomatoe puree.Cook 8-10 minutes on low.Add stock thyme and basil stalks and simmer for 20 minutes on low.Remove thyme anf basil stalks and blend.Season to taste.

Blanch gnocchi in boiling water for 3-5 minutes then saute with butter in a nonstick pan until golden Best do this in a number of batches.Olace gnocchi in a oven proff dish. Add feta remaining parmesan ,basil and 2 grilled and sliced chirozo sausages and grilled zucchinni grill under griller for 3-4 minutes to colour (or bake in oven to warm through) sprinked with toasted pine nuts and olive oil. Server with the Sauce and a green salad.