Sweet Potato & Ricotta Gnocci

I am no master chef but this was a bit of fun and a great weekend or holiday activity to get the kids involved in cooking!   Serves 4

Ingredients

Gnocchi

• 375g Light Ricotta Smooth cheese

•  750g Sweet Potato (cooked)

• 2 cups of plain flour

• ¼ cup parmesan cheese

Sauce

• 1-2 chicken breasts (skinless)

•  410g crushed tomatoes

• ½ cup of water

• 1 tbsp. extra virgin oil

• ½ brown onion

• 2 gloves of garlic

• 1 red capsicum

• 1 bunch of asparagus

• ¾ punnet of cherry tomatoes

Method

• Either steam or oven bake the sweet potato

• Once cooked, mash sweet potato in a bowl, then add ricotta, parmesan, flour and mix.

• Once all combined, sprinkle flour onto kitchen bench or board and place mixture on top.

• Roll mixture around in flour and create a log shape, gently slice off a 4 cm width pieces of mixture and roll out into a sausage shape. Cut pieces off around 3-5cm (resembling a gnocchi shape)

• Turn oven to 180 degrees Celsius, and line a tray with baking paper

• Coarsely chop the onion, garlic, capsicum and asparagus and slice cherry tomatoes and combine with olive oil and place in oven for 20-30 minutes until roasted.

• In a fry pan, place diced chicken and cook until brown, add crushed tomatoes and water and allow simmering for 5-10mins, then adding the roasted vegetables.

• Place gnocchi into boiling water in a saucepan, they will drop to the bottom, depending on the size of your gnocchi, cooking time will vary but they will start to float to the top of the saucepan once they are ready. Skim these out as they float to the surface.

• Place gnocchi on paper towel to let any water be absorbed.

• Serve it up and enjoy!