Sweet Potato Gnocchi With Tomato And Prawn Sauce - cooking recipe

Ingredients

2 medium sweet potatoes
50 g whole wheat flour (plus a little extra for shaping)
1 ground nutmeg (1 = tsp)
Sauce
1 (225 g) can chopped tomatoes, and their juice
75 g cooked prawns
1 teaspoon olive oil
1 teaspoon chopped garlic
35 g peeled and finely chopped onions
35 g finely chopped mushrooms
1 tablespoon red wine (optional)
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh basil

Preparation

Preheat the oven to 180 degrees celcius.
Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer.
Cool potatoes slightly and remove skin.
You should have about 175g of potato flesh.
Mash flour and sweet potato in a bowl until you have a smooth mixture.
Add the nutmeg and mix again- season lightly if required.
On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here.
Flatten ball slightly with a fork.
Continue process of making balls of potato mixture until it has all been used.
Place in the fridge while you prepare the sauce.
Make the sauce: Heat olive oil in a non stick pan.
Add garlic and onion and fry until soft.
Add mushrooms and a little water if pan is getting dry.
When mushrooms start to soften add the red wine (or 1tbsp water).
Let the mixture bubble for a few moments and add oregano.
Add tomatoes and juice to pan and stir well.
Add prawns to sauce, stir well and simmer for 15-20 minutes.
The sauce should reduce to a thickened consistency.
Add basil to sauce and stir.
To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface.
With a slotted spoon transfer gnocchi to dinner plate and top with sauce.