Gnocchi with Broccoli and Black Eyed Pea Tomato Sauce

Ingredients

Gnocchi
2 sweet potatoes, cut into quarters
1/2 pumpkin, cut into thick slices
2 cups wholemeal flour

Sauce
2 onions, dices
4 garlic cloves, minced
1 tsp onion powder
1/2 tsp garlic powder
2 tsp smoked paprika
1 tbsp cumin
1/4 tsp chilli powder (optional)
2/3 cup tomato paste
800 g tinned diced tomatoes
1-2 broccoli heads, chopped
1-2 capsicums, chopped
800 g tinned black eyes peas (you can substitute for chickpeas)

Method

1. Roast the sweet potato and pumpkin for 60 minutes at 180 degrees Celsius, turning over half way through. Remove from over and wait to cool

2. Wile waiting, brown the onions in a frying pan, adding water when they start to stick and brown. Add the garlic, stirring for about 2 minutes. Add the onion powder, garlic powder, smoked paprika, cumin, and chilli powder, and mix.

3. Add the tomato paste and diced tomatoes, mix. Add the broccoli, capsicum and black eyed peas, mix. Taste and adjust the spices to your liking.

4. Once the sweet potato and pumpkin have cooled, blend them in a food processor until smooth. Pour flour onto a bench, add the sweet potato and pumpkin mixture and mix with your hands until all combined. It will be very sticky, and I find the stickier it is, the smoother the texture.

5. Add the gnocchi mixture to a piping bag, and pipe into a pot a boiling water. If you don’t have a piping bag, you can use two teaspoons to spoon the gnocchi mixture into the boiling water. The gnocchi are cooked once they float to the top. Scoop the gnocchi out of the boiling water with a slotted spoon, into a bowl.

6. Serve the gnocchi and the sauce together, enjoy!