FOUR CHEESE SWEET POTATO GNOCCHI

 

Ingredients

 

1.2kg sweet potato

100g ricotta

1 1/2 cups flour

125g mascarpone

100g gorgonzola (see Note)

1/2 cup finely grated parmesan (or vegetarian hard cheese)

1/3 cup milk

Chopped chives, to serve

 

How to Make

 

1.Microwave the sweet potato on high for 8-10 mins or until very tender. Set aside to cool. Peel and discard skin. Using a ladle, push the sweet potato and ricotta through a fine sieve into a large bowl. Season with salt. Add the flour, 1/2 cup at a time, until a soft dough forms (you may not need to add all the flour).
 

2.Turn the dough onto a lightly floured surface and divide into 4 portions. Roll 1 dough portion into a 2.5cm-thick log. Cut into 1.5cm slices. Press with a fork to make indentations. Set aside, in a single layer, on a large baking tray dusted with flour. Repeat with the remaining dough portions.

 
3.Combine the mascarpone, gorgonzola, parmesan and milk in a small saucepan. Cook, stirring, over medium heat for 4-5 mins or until hot but not boiling.

 
4.Meanwhile, bring a large saucepan of salted water to the boil, then reduce heat to a simmer. Cook the gnocchi, in 2 batches, for 2-3 mins or until they rise to the surface and are slightly puffed.

 
5.Use a slotted spoon to transfer gnocchi to plates and drizzle with sauce. Sprinkle with chives and season with pepper. 

 

Notes

If gorgonzola is unavailable, use any soft blue cheese. Freeze raw gnocchi in a single layer on a tray, then transfer to a snap lock bag and freeze for up to 2 months. Cook from frozen.