Ixta Belfrage's Sweet Potato Gnocchi with Spiced Aubergine Ragout Recipe
Ixta Belgfrage's recipe for homemade sweet potato gnocchi is easier than you think and also happens to be gluten free. Serve with a roasted aubergine ragout.
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Ingredients
- 500g sweet potatoes (with pink skin and yellow interior)
- 1 egg yolk
- 50g masa harina
- ½ tsp fine sea salt
- Plenty of freshly cracked pepper
- Plenty of freshly grated nutmeg
- 2 medium aubergines (500g)
- 10g fresh basil leaves, plus extra to serve
- 2 tbsp olive oil, plus extra for greasing
- 15g salted butter
- 1½ tbsp tomato purée/paste
- 1 garlic clove, crushed
- ¾ tsp medium curry powder
- ¼ tsp fine sea salt
- ¼ tsp chilli flakes
- grated Parmesan (or vegetarian equivalent)
- zest of 1 lemon
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