Sweet Potato Gnocchi with Spiced Aubergine Ragout - Penguin Books New Zealand
This warming recipe for homemade sweet potato gnocchi with a roasted aubergine ragout from Ixta Belfrage is a dish you'll return to again and again, particularly as the weather gets cooler.
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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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