Gnocchi with Kumara Sauce

clock 5 minutes + 25 minutes bowl Serves 4

Ingredients

  • 400 g orange kumara, diced into 2cm cubes
  • 2 cups trim milk
  • 420 g can chickpeas, no added salt, drained
  • 1 tsp cinnamon
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 10 g fresh sage leaves
  • 3 cups spinach
  • 500 g gnocchi, cooked
  • 200 g ricotta
  • 40 g Parmesan, grated
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Method

  • 1. Preheat oven to 180°C. Line a baking tray with baking paper. Spread kumara onto prepared tray and bake for 20 minutes or until tender and golden.

  • 2. Place kumara, milk, chickpeas and cinnamon in a blender and blitz until combined. Set aside.

  • 3. Heat oil in a large frying pan over medium heat. Sauté garlic and sage for 2 minutes or until garlic is almost golden and sage is crispy. Add spinach and stir for 1 minute or until wilted. Add sweet potato and chickpea mix and stir for 1 minute or until heated through.

  • 4. Add gnocchi to the pan and toss to coat, fold through ricotta and sprinkle with Parmesan to serve.

  • PER SERVE

  • • Energy 2066Kj • Protein 24g • Total Fat 14g • Saturated Fat 7g • Carbohydrates 62g • Sugars 23g • Sodium 890mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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