Sweet Potato Gnocchi with Pesto

Sweet Potato and Gnocchi is quite a heavy dish. The good part about this is dish is that you can have an entree size serving and be full, especially with weight loss. If you feel like treating yourself for your efforts, then this is a perfect alternative.

Preparation time: 20 mins (+ 30 mins cooling time)
Cooking time: 1 hour 20 mins

Ingredients:

3 medium (about 350g each) gold sweet potatoes
2 cups (300g) plain flour
1 1/2 cups basil leaves
1/2 cup (80g) pin nuts, toasted
2/3 cup (160ml) olive oil

Directions:

Section 1:
* Preheat oven to 200°C (392°F – 400°F)
* Place 2 sweet potatoes on a baking tray, using a fork to prick the sweet potatoes all over;
* Bake, turning occasionally for 1 hour or until tender;
* Set aside on the tray for 30 mins to cool

Section 2: . . . meanwhile
* Line a baking tray with baking paper;
* Peel the remaining sweet potato and cut into 2cm pieces
* Place on the lined tray and spray with olive oil spray and season;
* Bake at 200°C (392°F – 400°F) turning occasionally for 25-30 minutes or until golden brown and tender

Section 3:
* Line another baking tray with baking paper
* Peel whole sweet potatoes and place the flesh/skin in a large bowl;
* Use a potato masher or fork to mash until smooth;
* Add flour, seasoning well with salt, using hands to mix and combine;
* Turn onto a lightly floured surface and knead until a smooth and slightly sticky dough forms;
* Divide into 4 even portions;
* Roll each portion into a 2cm thick log;
* Using a small sharp knife to cut each log into 3cm lengths, placing on a lined tray

Section 4:
* Bring a large saucepan of water to the boil over high heat;
* Season well with salt;
* Add 1/4 of gnocchi and cook for 3-4 minutes or until gnocchi rises to the surface of the pan/pot;
* Use a slotted spoon to transfer to a heatproof bowl;
* Repeat in 3 batches with the remaining gnocchi

Section 5: . . . meanwhile
* Place basil and pine nuts in a small food processor;
* Process until finely chopped;
* With the motor running, add oil in a thin, steady stream
* Season

Section 6:
* Add half the pesto to the gnocchi in the bowl with roasted sweet potato;
* Toss to combine;
* Divide among serving bowls;
* Drizzle with remaining pesto

Serve with: Basil leaves

Related: BBC Good Food (Sweet Potato)

Nutrition/per serve:
Energy 2585kJ/618 cal (30%);
Protein 11g (22%);
Fat 35g (50%);
Sugar 10g (11%);
Dietary Fibre 9g (30%)

Tuna and Avocado Melts

Fun, quick and easy to make snack on the run.Tuna and Avocado melts make a quick, delicious dinner fix. It can be for those busy nights after sport, dance concert and a late night snack.

Cooking Time: 10 minutes
Serves: 6

Ingredients:

400g Turkish loaf, split through centre
425g can tuna in spring water, drained, flaked (Use tuna in oil if you don’t like spring water)
1 large avocado, stone removed & sliced
1 yellow bell pepper, sliced (optional)
3 mini roma tomatoes, diced
1 1/2 cups pizza cheese
dill sprigs to garnish
pinch dried chilli flakes (optional)
green salad to serve (or add lettuce, cucumber & red onions)

Preparation/Directions:

Section 1: . . . meanwhile
* preheat grill to medium
* grill bread on both sides until just golden brown

Section 2:
* top with tuna, avocado, tomato and cheese (Optional: lettuce, cucumber, onion, bell peppers)
* grill for 3-4 minutes or until cheese mels and is golden
* scatter with dill and chilli (if using)
* cut into 6 portions and serve with salad

Nutrition (per serve):
30g protein
17g fat (6g sat fat)
31g carbs
2g sugars
4g dietary fibre
1690 kJ (405 cals).

Sweet Potato Rosti with Roast Tomatoes

Ingredients/Preparation:

2 medium (about 350g each) gold sweet potatoes, peeled
1 brown onion, peeled
2 x 250g pkts Australian Vine Ripened Cherry Tomatoes
1 (just ripe) Hass or Shepard Avacado, stoned, peeled & thinly sliced
60g pkt Australian Baby Rocket

Directions: (Cooking time) 30 mins

Section 1:
* Preheat oven to 200°C (392°F – 400°F)
* Line large baking tray with baking paper

Section 2:
* Use a box grater to coarsely grate sweet potatoes and onion
* Place in a colander, using your hands to squeeze as much liquid as possible from the sweet potato mixture.
* Transfer to a large bow and season well

Section 3:
* Spread the sweet potato mixture evenly over the lined tray (don’t flatten mixture);
* Spray with olive oil spray;
* Bake for 30 mins or until the sweet potato mixture is light golden

Section 4: . . . meanwhile
* Place tomatoes on a baking tray
* Spray with olive oil spray and season;
* Add to the oven with the rosti and roast for 15 mins or until the tomatoes begin to collapse

Section 5:
* Arrange tomatoes, avocado and rocket over the rosti – season.

Nutrition/Per Serve:
Energy 1004kJ/240 cals (12%);
Protein 6g (12%);
Fat 9g (13%);
Sugar 14g (16%);
Dietary Fibre 10g (33%)