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Kumara gnocchi with roasted capsicum & gorgonzola sauce
Kumara gnocchi with roasted capsicum & gorgonzola sauce
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Prep Time:
110 minutes
Cook Time:
50 minutes
Total Time:
160 minutes
Katie Quinn Davies creates delectable homemade gnocchi in a flavorful Tuscan-style sauce.
Ingredients:
  • 2 (about 450g) kumara (skin on)
  • 2 (about 450g) desiree potatoes (skin on)
  • 185g 00 flour
  • Grated parmesan, to serve
  • Basil leaves, to serve
  • 6-8 (about 1.5kg) red capsicums, halved
  • 2-3 (about 200g) roma tomatoes, chopped, seeds removed
  • 125ml thickened cream
  • 25g gorgonzola (see note), crumbled
Instructions:
  • Cook the kumara and potatoes in a large pan of salted boiling water for about 30 minutes, or until tender. Remove any pieces that are fully cooked after 20 minutes. Drain the mixture.
  • Peel the warm kumara and potatoes, then press them through a potato ricer into a large bowl. Add a pinch of salt. Gradually mix in flour by hand until a smooth, slightly sticky velvet-like consistency forms.
  • Divide the dough into 3 pieces and roll each into a long 2cm-thick log on a floured surface. Cut the logs into 2cm pieces and lightly press the top of each with a fork to create indents. Arrange the gnocchi on a floured baking tray and cover with a tea towel until ready to cook.
  • While you wait, prepare the sauce by preheating the oven to 160°C.
  • Lay capsicum halves cut-side down in a spacious roasting pan and brush generously with oil. Roast for 1 1/2 hours until soft and lightly charred. Let cool in a plastic bag for 15 minutes, then peel and blend in a food processor until silky smooth.
  • Heat a large non-stick frypan over medium heat. Add capsicum and tomato, season, and cook for 10 minutes until the tomato has softened. Stir in cream and gorgonzola, reduce heat to medium-low, and cook for another 5 minutes until the cheese has melted.
  • Gently boil 8-10 gnocchi at a time in a large pot of salted water for 20-30 seconds until they float to the top. Make sure not to overcook to avoid a rubbery texture. Retrieve with a slotted spoon and let them drain on paper towel.
  • To enhance the dish, top it with roasted capsicum and gorgonzola sauce, then sprinkle with parmesan and basil leaves just before serving.

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