Sweet potato gnocchi with roasted capsicum and Gorgonzola sauce

Step 1

To make gnocchi, place sweet potato and potatoes in a large pan of salted water, bring to the boil and cook for 30 minutes or until soft. (Check after 20 minutes and remove any that are cooked through.) Drain.

Step 2

While still warm, carefully peel sweet potatoes and potatoes, then pass through a potato ricer into a large bowl, adding a good pinch of salt. Gradually add flour, mixing well with your hands, until you have a smooth, velvet-like consistency that’s still a little sticky to touch.

Step 3

Divide dough into 3 pieces and roll each out on a floured work surface into a long 2cm-thick log. Cut logs into 2cm pieces and gently press the top of each piece with the tines of a fork to leave indents. Place gnocchi on a floured baking tray and cover with a tea towel until ready to cook.

Step 4

Meanwhile, make sauce. Preheat the oven to 160°C.

Step 5

Place capsicum, cut-side down, in a large roasting pan and brush with oil. Roast for 1 1/2 hours or until tender and slightly charred. Place in a plastic bag to cool for 15 minutes, then peel and whiz in a food processor until a smooth puree.

Step 6

Place a large non-stick frypan over medium heat, then add capsicum and tomato. Season and cook, stirring, for 10 minutes or until tomato has softened, then add cream and Gorgonzola. Reduce heat to medium-low and cook, stirring, for a further 5 minutes or until cheese has melted.

Step 7

Cook gnocchi, in batches of 8-10, in a large saucepan of boiling, salted water for 20-30 seconds until they rise to the surface – be careful not to overcook or they'll become rubbery. Remove from pan with a slotted spoon and drain on paper towel.

Step 8

Serve immediately with roasted capsicum and gorgonzola sauce, and scatter with parmesan and basil leaves.