4 ways with GNOCCHI
The Australian Women's Weekly Food|Issue 80
Gnocchi with sweet potato & pine nuts | Mixed mushroom gnocchi boscaiola | Gnocchi with pork, fennel & tomato | Lamb cutlets with pesto gnocchi
ALICE STOREY, CHARLOTTE BINNS-MCDONALD, CLAIRE DICKSON-SMITH
4 ways with GNOCCHI

1 Gnocchi with sweet potato & pine nuts

PREP+ COOK TIME 30 MINUTES SERVES 6

Preheat oven to 200°C/180°C fan. Chop 800g orange sweet potato into 1cm pieces. Combine sweet potato and 1 tablespoon extra virgin olive oil in a shallow medium baking dish, season; roast for 20 minutes or until tender.

Meanwhile, cook 500g potato gnocchi in a large saucepan of boiling salted water until gnocchi float to the surface; drain. Melt 150g butter in a medium frying pan with 1 tablespoon extra virgin olive oil; cook 3 finely chopped medium tomatoes and 34 cup loosely packed fresh sage leaves, stirring, for 2 minutes or until tomato softens slightly and butter is browned lightly.

Combine gnocchi, sweet potato, tomato mixture, 60g baby spinach leaves, 1/2 cup (408) flaked parmesan and 1/3 cup (50g) roasted pine nuts in a large bowl. Season to taste.

2 Mixed mushroom gnocchi boscaiola

PREP+ COOK TIME 40 MINUTES SERVES 6

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Denne historien er fra Issue 80-utgaven av The Australian Women's Weekly Food.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA THE AUSTRALIAN WOMEN'S WEEKLY FOODSe alt
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