For the Gnocchi
500 Kumara peeled and chopped into 3cm cubes
1/2 cup Ricotta
1/4 cup Parmesan Cheese, grated + more for serving
1 egg
1/2 - 3/4 cup strong flour ( Highgrade or 00)
Salt
Cracked Black Pepper
Pinch of Grated Nutmeg.
For the Sauce
1 small onion finely diced
3 cloves of garlic crushed
1 large red chilli deseeded and finely diced
4 rashers of bacon finely sliced.
1 can chopped tomatoes in juice
3T tomato paste
For Serving
100gms feta cheese crumbled
1/3 cup grated parmesan
Basil leaves
To make the Gnocchi
Set the oven to Steam, 100c 17 minutes.
Place Kumara on perforated tray and steam until Kumara is soft.
Remove from oven and mash Kumara in large bowl making sure you remove all lumps.
Add Ricotta, Parmesan, Egg Salt Pepper and Nutmeg, then add 1/2 cup of the flour
Mix together and add more flour until you get a soft dough consistency.
Empty bowl onto board sprinkled with flour and knead lightly for a minute or so till smooth
Roll dough into a long narrow log ( approximately 3cm diameter)
Using a knife cut the log into pieces approx 2-3 cm wide.
Toss lightly in the flour on the board and press each piece with a fork to make indented pattern.
Line perforated tray with baking paper and place gnocchi in a single layer on the tray.
Set Steam oven to 100C 8 minutes and place tray in oven to cook gnocchi.
To make Sauce
In a large frying pan fry off bacon.
Add onion, garlic and chilli and cook on a fairly low temperature until soft but not browned.
Add tomatoes and Tomato paste and cook on medium heat until sauce starts to reduce .
To Serve
Toss cooked Gnocchi in sauce to coat and then pile on plate.
Top with crumbled feta, grated parmesan and chopped basil leaves.
ENJOY!
