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