Orange kumara and ricotta gnocchi

It doesn’t get more delicious than this orange kumara and ricotta gnocchi with fresh tomato sauce. Channel your inner Italian chef and create this dish for dinner in less 40 minutes.

By Sarah Murphy
  • 15 mins preparation
  • 25 mins cooking
  • Serves 2
  • Print


  • 375 gram orange kumara, peeled
  • 50 gram reduced-fat ricotta cheese
  • 1/2 cup plain flour
  • 20 gram thinly sliced prosciutto
  • 2 tablespoon shaved parmesan
  • 2 teaspoon extra virgin olive oil
  • 150 gram green beans, trimmed, blanched
Fresh tomato sauce
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 250 gram cherry tomatoes, halved
  • 1 tablespoon water
  • 1 tablespoon fresh basil leaves


  • 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.