Baked Sweet Potato Gnocchi With Garlic Cream Sauce

1. 1

   Preheat the oven to 350u00b0F. Roast the sweet potato and potato, in a single layer, on an oiled baking pan for 1 hour or until the vegetables are tender. Set aside to cool.

2. 2

   Meanwhile, for the garlic cream sauce, combine the cream and garlic in a medium skillet. Bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins or until thickened slightly.

3. 3

   Increase the oven temperature to 400u00b0F. Oil six 2-cup baking dishes.

4. 4

   For the gnocchi, mash the sweet potato and potato in a large bowl until smooth. Add the sifted flour and nutmeg, and stir to a soft, sticky dough. Season.

5. 5

   Divide the dough into quarters. Flatten each quarter on a floured work surface to 1/3-inch thickness. Cut 2-inch rounds from the dough. Transfer the gnocchi to a tea-towel-lined tray. Gently knead scraps of dough together and repeat the process.

6. 6

   Cook the gnocchi, in 4 batches, in a large saucepan of boiling water, for about 3 mins or until the gnocchi float to the surface. Using a slotted spoon, remove the gnocchi from the pan into the prepared dish. Top with sauce, pine nuts and cheese.

7. 7

   Bake the gnocchi for about 25 mins or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.