Pasta is such a great way to fill those tummies during the cooler months and by making it yourself, you can add flavour to the actual pasta instead of the sauce you put on top. It’s also a lot of fun to make. Get the kids involved!
Peel and dice the kumara into cubes. The small er you cut the cubes, the quicker it will cook. Place the cubes into a pot and cover with water. Add the garlic salt. Bring to the boil and then reduce to a simmer until the kumara is soft. Drain the water, and return back to the hot element to dry. Shake a few times and turn off the element.
To make sure the kumara is really smooth, press through a sieve and collect in a bowl. Add the Italian herbs and 1/2 of the flour. Knead together. Turn out onto a floured surface, add more flour and continue to knead. Keep going until all the flour is combined and a firm dough is formed. Divide the dough into 4 pieces and roll into logs about 2 cm wide. Cut every 2cm to create little parcels. If you have a gnocchi roller, roll the dough over the roller to create a ridged effect. Set aside until all of the gnocchi has been rolled.
Bring to boil a large pot of water and add the olive oil. Add the gnocchi to the boiling water in batches and boil for 2-3 minutes. Don’t put too much in at once. It is best that they don’t touch each other.
Heat a frying pan or pot. Add the oil and the onion and fry until the onion has softened. Add the Italian herbs and stir until the herbs are fragrant. Turn the heat down and add the cream cheese and stir to melt. Once the cheese has melted, the sauce is ready.
Add the sauce tot he gnocchi and stir gently to cover the gnocchi. Serve hot.
Ingredients
Directions
Peel and dice the kumara into cubes. The small er you cut the cubes, the quicker it will cook. Place the cubes into a pot and cover with water. Add the garlic salt. Bring to the boil and then reduce to a simmer until the kumara is soft. Drain the water, and return back to the hot element to dry. Shake a few times and turn off the element.
To make sure the kumara is really smooth, press through a sieve and collect in a bowl. Add the Italian herbs and 1/2 of the flour. Knead together. Turn out onto a floured surface, add more flour and continue to knead. Keep going until all the flour is combined and a firm dough is formed. Divide the dough into 4 pieces and roll into logs about 2 cm wide. Cut every 2cm to create little parcels. If you have a gnocchi roller, roll the dough over the roller to create a ridged effect. Set aside until all of the gnocchi has been rolled.
Bring to boil a large pot of water and add the olive oil. Add the gnocchi to the boiling water in batches and boil for 2-3 minutes. Don’t put too much in at once. It is best that they don’t touch each other.
Heat a frying pan or pot. Add the oil and the onion and fry until the onion has softened. Add the Italian herbs and stir until the herbs are fragrant. Turn the heat down and add the cream cheese and stir to melt. Once the cheese has melted, the sauce is ready.
Add the sauce tot he gnocchi and stir gently to cover the gnocchi. Serve hot.
