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Sweet potato gnocchi with tomato and prawn sauce

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“This recipe is from a low fat cook book. It is beautifully presented, delicious and best of all pretty simple.”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180 degrees celcius.
  2. Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer.
  3. Cool potatoes slightly and remove skin.
  4. You should have about 175g of potato flesh.
  5. Mash flour and sweet potato in a bowl until you have a smooth mixture.
  6. Add the nutmeg and mix again- season lightly if required.
  7. On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here.
  8. Flatten ball slightly with a fork.
  9. Continue process of making balls of potato mixture until it has all been used.
  10. Place in the fridge while you prepare the sauce.
  11. Make the sauce: Heat olive oil in a non stick pan.
  12. Add garlic and onion and fry until soft.
  13. Add mushrooms and a little water if pan is getting dry.
  14. When mushrooms start to soften add the red wine (or 1tbsp water).
  15. Let the mixture bubble for a few moments and add oregano.
  16. Add tomatoes and juice to pan and stir well.
  17. Add prawns to sauce, stir well and simmer for 15-20 minutes.
  18. The sauce should reduce to a thickened consistency.
  19. Add basil to sauce and stir.
  20. To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface.
  21. With a slotted spoon transfer gnocchi to dinner plate and top with sauce.

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