Potato Gnocchi with Roasted Vegetable Sugo
 | Cooking Time 55 minutes |
 | Serves 4 to 6 |
INGREDIENTS
- 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
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- 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.
- 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.
- Add the remaining oil to a frying pan and toss the gnocchi and sage through. Pour the puree onto a plate, top with the gnocchi and fried sage. Serve immediately.
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