-Smoked Sugo-

5 ripe tomatoes

3 red capsicums

3 cloves smoked garlic (can substitute with normal garlic)

Optional: 1 large red chilli

1 brown onion, finely diced

1 tbsp coconut sugar

3 tsp smoked paprika (Herbies)

2 tsp Italian Herbs dried

Good quality olive oil, for frying

Salt and pepper, to taste

-Sweet Potato Gnocchi-

2 medium sweet potatoes

4 medium white chat potatoes

1 cup rock salt

1 egg yolk

2/3 cup white rice flour

1/3 cup arrowroot/tapioca flour, plus extra for rolling

Salt and pepper, to taste

Olive oil, for coating

Options to garnish:

1 bunch fresh basil, leaves washed and picked

Microherbs to garnish

Goats feta, crumbled

Freshly grated parmesan

Optional: Chorizo, chopped sausages or lean bacon, gently fried (can substitute with cannelloni beans for vegetarian option)


Method for making Sweet Potato Gnocci with Smoked Sugo, Balsamic Rocket & Chorizo


Method for Smoked Sugo

Preheat oven to 200 celcius.

Line a tray with baking paper. Cut capsicums into quarters and deseed. Place capsicums, whole red chilli and garlic cloves on baking tray and drizzle with a little olive oil. Roast for 20 mins or until capsicums are soft and skins are ‘blistered’.

Bring a kettle of hot water to the boil. Cut a cross into the base and top of your tomatoes. Place tomatoes into a large pot and cover in boiling water. Cover with the pot’s lid and set aside for a minimum of 5 minutes, or until tomatoes have paled and skin is starting to peel away.

Fry onion with a pinch of salt in frypan over medium heat until translucent. Add sugar and continue to cook until lightly caramelised. Add paprika and Italian herbs, cooking until fragrant. Add red wine and simmer/softly boil for another 5 – 10 minutes. It should be starting to smell pretty good!

Remove tray from oven. Take skins off capsicum (don’t be too fussy), seeds and tip off chilli and skins off garlic. Chop garlic then add garlic along with capsicum to the frypan.

Cheat step: Peel tomato skins and ‘mush’ through muslin cloth. Discard excess water and add to simmering sauce.

Reduce for as long as possible. You can add tomato paste to thicken things up a bit.

Method for Gnocci

Preheat oven to 180oC.

Leaving skin on potato and sweet potato, cut into small cubes. Place cubes onto a bed of rock salt, gently cover in baking paper and roast for 25 minutes, or until soft but not crisping.

Using a masher, pulverise cooked potato and sweet potato until you form a mash. Add egg yolk, salt and pepper and flours –work together until just combined.

Flour a large chopping board and knead mixture into a rough ball. Separate this large ball into four smaller ball and roll out to form sausages. Using a sharp knife, cut into small gnocchi.

Bring a large pot of water to boil. Add gnocchi. Once gnocchi float to the surface, they are done! Remove immediately and rinse with cold water. This shocks the gnocchi to stop cooking.

Coat liberally with olive oil. Serve with sugo and your choice of garnishes.

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