Baked Sweet Potato Gnocchi with Pesto Cream

Ingredients

• 600 g sweet potato, peeled and sliced
• 1 tbsp butter
• 1 cup plain flour
• 40 g Produce Partners Scalloped Potatoes
• Extra plain flour for rolling
• Extra 25g butter, melted
• 2 tbsp Sauce
• 1/2 cup light cream

Method

1. Place sweet potatoes in a saucepan of water and boil rapidly until tender.
2. Drain water and mash potatoes with butter until smooth then let cool.
3. Mix together the mashed sweet potato, flour and McCORMICK Produce Partners Scallop Potatoes recipe base to form a soft dough.
4. Roll dough into finger thick rolls using extra flour to prevent sticking. Cut gnocchi into 3cm pieces.
5. Place gnocchi in a large saucepan of boiling salted water until gnocchi rises to the surface. Remove and drain well.
6. Dab melted butter on each piece of gnocchi and dry them out in a hot 200°C oven for 10 minutes.
7. Mix the pesto with the cream in a medium saucepan, stir through gnocchi and gently heat.
8. Serve hot with grated Parmesan and a green leafy salad.