Ingredients
Fresh tomato sauce
Method
1.To make gnocchi, prick kumara all over with a fork, then steam or microwave until tender. Cool, then blend or process kumara flesh until smooth (you’ll need 200g of purée). In a bowl, combine purée and ricotta. Gradually stir in enough of the flour to make a soft dough. Cut dough in half. Roll both pieces on a lightly floured surface into a log about 40cm long, then cut into 2cm lengths.
2.To make the fresh tomato sauce, in a small saucepan, heat oil on medium. Cook garlic for 30 seconds until fragrant. Add tomato and water. Cook, stirring occasionally, for 5 minutes or until tomato softens and sauce thickens slightly. Season with pepper. Cover to keep warm. Stir in basil just before serving.
3.In a small, nonstick frying pan, cook prosciutto on medium heat until crisp.
4.In a large saucepan of boiling, salted water, cook gnocchi for 2 minutes until they float to the top. Drain.
5.Serve gnocchi with fresh tomato sauce, parmesan and prosciutto. Drizzle with oil and serve with beans.
