The_Australian_Women_Weekly_Food_Issue_21_2016

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1.GNOCCHI WITH

KUMARA&PINENUTS

PREP+ COOK TIME 30 MINUTES SERVES 6

Preheat oven to 200°C/180°C fan.

Chop 800g kumara into 1cm pieces.

Combine kumara and 1 tablespoon

olive oil in a shallow medium baking

dish, season; roast for 20 minutes or

until tender. Meanwhile, cook 500g

potato gnocchi in a large saucepan of

boiling salted water until gnocchi float

to the surface; drain. Melt 150g butter in

a medium frying pan with 1 tablespoon

olive oil; cook 3 finely chopped medium

tomatoes and ¾ cup loosely packed

fresh sage leaves, stirring, for 2 minutes

or until tomato softens slightly and

butter is browned lightly. Combine

gnocchi, kumara, tomato mixture, 60g

baby spinach leaves and ⅓ cup (50g)

roasted pine nuts in a large bowl. Top

with ½ cup (40g) flaked parmesan.

4

GNOCCHI

4 Italian Dumplings

86 AWW FOOD • ISSUE TWENTY-ONE

ways with

It doesn’t matter if it’s a side or a meal in

itself, gnocchi is satisfyingly delicious.

These dishes use ready−made gnocchi,

so they’re quick and easy to make.

PHOTOGRAPHER BEN DEARNLEY

STYLIST VIVIEN WALSH PHOTOCHEF CHARLOTTE BINNS-MCDONALD