Healthy Sweet Potato Gnocchi With Roasted Tomato Cream Recipe

1. Preheat oven to 220ºC. Fill a large saucepan with water and bring to the boil.
2. Begin roasting garlic and tomatoes for the sauce while preparing the gnocchi.

Gnocchi

1. Prick potatoes all over with a sharp knife, place on a plate and microwave on HIGH 100% for 10-12 minutes turning half way through, until flesh is tender in the centre.
2. Cut in half lengthways to let the steam/ moisture out and allow to cool. This is important as a cool, dry potato is much easier to work with.
3. Scoop flesh from skin, place into a medium bowl and mash until smooth. Add half the flour to sweet potato and mix to incorporate. You may need to add a bit more flour, but try to use as little as possible.
4. Sprinkle a tablespoon of flour onto a clean work surface and knead potato mixture to form a dry dough which is slightly springy. If still sticky, add flour a tablespoon at a time as necessary.
5. Divide dough into four portions and roll each into a log of 2cm diameter. Use a knife to cut the roll into 1.5cm lengths to make about 20 gnocchi. Shape each into a rough ball. Gently press each with a floured fork to create traditional gnocchi grooves if desired. Repeat with remaining dough.
6. Place half the gnocchi into boiling water and cook until they rise to the surface, about 2 minutes. Remove with a slotted spoon and gently place into bowls on roast tomato sauce. Repeat with remaining gnocchi.

Roast tomato sauce

1. Wrap whole head of garlic (unpeeled) in foil and place with tomatoes into a shallow oven-proof dish. Roast for 20 - 25 minutes until skins blister and tomatoes are tender.
2. Squeeze garlic out of their skins, and mash with a fork or finely chop.
3. Mix together garlic, tomatoes and their juices, ricotta and pepper.
4. Divide sauce among serving bowls and top with cooked gnocchi and basil.