1 Gnocchi with sweet potato & pine nuts
PREP+ COOK TIME 30 MINUTES SERVES 6
Preheat oven to 200°C/180°C fan. Chop 800g orange sweet potato into 1cm pieces. Combine sweet potato and 1 tablespoon extra virgin olive oil in a shallow medium baking dish, season; roast for 20 minutes or until tender.
Meanwhile, cook 500g potato gnocchi in a large saucepan of boiling salted water until gnocchi float to the surface; drain. Melt 150g butter in a medium frying pan with 1 tablespoon extra virgin olive oil; cook 3 finely chopped medium tomatoes and 34 cup loosely packed fresh sage leaves, stirring, for 2 minutes or until tomato softens slightly and butter is browned lightly.
Combine gnocchi, sweet potato, tomato mixture, 60g baby spinach leaves, 1/2 cup (408) flaked parmesan and 1/3 cup (50g) roasted pine nuts in a large bowl. Season to taste.
2 Mixed mushroom gnocchi boscaiola
PREP+ COOK TIME 40 MINUTES SERVES 6
This story is from the Issue 80 edition of The Australian Women's Weekly Food.
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This story is from the Issue 80 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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