Ingredients
AVAILABLE FROM SCENIC RIM FARM BOX
500g potatoes, washed
500g sweet potato
100g butter
2 egg yolks
½ bunch chopped parsley
FROM YOUR PANTRY
210g plain flour
Pinch of grated nutmeg
60g freshly grated parmesan
Salt and pepper
Method
Preheat oven to 180 degrees. Place all potatoes on a roasting dish layered with rock salt. Roast in the oven for 1 hour or until tender. Peel skin off the potatoes and puree both potato and sweet potato in a food processor until smooth. Add half the flour, nutmeg, egg yolks and salt to taste. Process very gently until a soft dough forms.
Using the rest of the flour mould the dough into long thin ropes and cut every 2cm into small batons. Gently press with the back of a fork (this will help the sauce stick to the gnocchi). Bring a large saucepan of salted water to the boil. When boiling, lower the gnocchi in and when they come to the surface (about 2 minutes) drain them with a slotted spoon onto a plate. Meanwhile melt the butter in a shallow frypan and add the parsley. Add the gnocchi into the butter sauce to coat and warm through. Serve immediately with grated parmesan and freshly ground pepper.
