Potato Gnocchi with Roasted
Vegetable Sugo

55 minutes
4 - 6
  • 3 large white potatoes
  • 2 cups flour
  • 1 egg, beaten
  • salt and pepper to season
  • 3 tbsp butter, melted
  • ½ cup sweet potato, chopped
  • 1 red onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 clove garlic, peeled
  • 6 sage leaves
  1. Put the sweet potato, onion, carrot and garlic on a tray and spray with olive oil and season well. Place into a 180C oven for 25 minutes or until vegetables are tender. Remove and cool. Place the vegetables in a blender and puree. Set aside.
  2. Boil the potatoes for 30 minutes. Drain and push them through a potato ricer. Place mash into a bowl and add the flour and eggs. Combine to make a dough. Roll the dough into long snakes and chop into pieces to make the gnocchi.
  3. Add the remaining oil to a fry pan and toss the gnocchi and sage through. Pour the puree onto a plate, top with the gnocchi and fried sage. Serve immediately.

Potato Gnocchi
Sam Calameri Potato Bread

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