Enjoy the bold flavours, the rich and creamy sauce, and the fact you made it from scratch!
- Microwave the sweet potato on high for 8-10 mins or until very tender. Set aside to cool. Peel and discard skin. Using a ladle, push the sweet potato and ricotta through a fine sieve into a large bowl. Season with salt. Add the flour, 1/2 cup at a time, until a soft dough forms (you may not need to add all the flour).
- Turn the dough onto a lightly floured surface and divide into 4 portions. Roll 1 dough portion into a 2.5cm-thick log. Cut into 1.5cm slices. Press with a fork to make indentations. Set aside, in a single layer, on a large baking tray dusted with flour. Repeat with the remaining dough portions.
- Combine the mascarpone, gorgonzola, parmesan and milk in a small saucepan. Cook, stirring, over medium heat for 4-5 mins or until hot but not boiling.
- Meanwhile, bring a large saucepan of salted water to the boil, then reduce heat to a simmer. Cook the gnocchi, in 2 batches, for 2-3 mins or until they rise to the surface and are slightly puffed.
- Use a slotted spoon to transfer gnocchi to plates and drizzle with sauce. Sprinkle with chives and season with pepper.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set