Spinach & ricotta gnocchi with sweet potato and sage
500g orange sweet potato, coarsely chopped
170g red onion, cut into thin wedges
Olive oil spray
200g baby spinach leaves
500g firm fresh ricotta
1 cup finely grated Parmesan
75g plain flour
2 eggs, beaten lightly
1 tbsp extra virgin olive oil
80g butter, chopped
16 sage leaves
Preheat oven to 220°C.
Place sweet potato and onion on a baking-paper-lined oven tray.
Spray with cooking oil; season.
Roast for 30 mins or until golden and tender.
Meanwhile, briefly cook spinach in a large saucepan of boiling salted water; drain.
Refresh in iced water; drain.
Squeeze excess water from spinach; chop finely.
Place spinach in a large bowl with ricotta, Parmesan, flour, egg and oil; season, then mix well.
Bring a large saucepan of salted water to the boil.
Shape level tablespoons of spinach mixture into ovals.
Drop gnocchi, in batches, into boiling water; cook 1-2 mins or until gnocchi float to the surface.
Using a slotted spoon, remove immediately; drain well.
Cook butter and gnocchi in a large frying pan over medium heat until butter and gnocchi have browned.
Add sage; remove from heat.
Stir sweet potato and onion into gnocchi mixture to serve.
Tips: Blanching the spinach in prevents the spinach from overcooking. Make sure you use firm fresh ricotta otherwise the gnocchi may not hold together. Gnocchi can be prepared several hours ahead. Store, covered, in the fridge. Cook just before serving.