Kumara & Ricotta Roly Poly's
A twist on the homemade gnocchi recipe

The kids will love these golden gnocchi bites. Grab any fresh green herbs you like to make the super simple sauce.

30 Mins
20 Mins
Ready In
50 Mins

What you need

  • 600g kumara, peeled and chopped
  • 1/2 cup Italian parsley, finely chopped
  • 125g Perfect Italiano Ricotta Cheese
  • 2 egg yolks
  • 1/2 cup Perfect Italiano Parmesan Cheese, grated
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup flour (approximately)
  • 25g Anchor Original Butter

Herby Almond Sauce

  • 1 clove garlic, roughly chopped
  • 1/4 cup toasted slivered almonds
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Perfect Italiano Parmesan Cheese, grated
  • 1/2 tsp sea salt
  • 3 packed cups mixed fresh herbs (such as mint, basil, coriander and Italian parsley)

To serve

  • Fresh herbs
  • Perfect Italiano Parmesan Cheese, grated

Here's how it's done

  1. Cook the kumara in a saucepan of salted water until tender. Drain kumara well and then mash lightly. Mix in parsley, ricotta, egg yolks, parmesan, salt and pepper, add flour 1/4 cup at a time, just enough to create a workable dough.
  2. Take a fist-sized ball and on a floured board, shape it into a long roll about two centimetre in diameter. Repeat with the rest of the dough. Use a sharp knife to cut rolls into three centimetre pieces (give or take) and set aside on the floured board. Refrigerate until ready to cook.
  3. Heat a pan of salted water until simmering. Cook the gnocchi in batches for approximately 3 minutes, until they float to the top. Drain well.
  4. Line a large baking tray with baking paper and arrange in a single layer. Dot with butter and bake for 10 to 15 minutes in a 180oC oven until golden.
  5. To make the sauce blend all ingredients together in a food processor until finely chopped.
  6. Drizzle over the gnocchi and top with extra herbs and parmesan.

Mix it up

For a pretty, bright orange-coloured gnocchi, use golden kumara instead of regular kumara. The herby sauce can also be used as a salad dressing and will keep in an airtight jar in the fridge for a week.

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