Tomato and Bacon Chilli Sauce with Sweet Potato Gnocchi
April 17, 2015
- Prep: 2 hrs
- Cook: 2 hrs 30 mins
2 hrs 30 mins
4 hrs 30 mins
- Yields: 4
1Fry off the onion, bacon , garlic and chilli, add to your SC.
2Pour in the jar of tomato base and then rinse the jar with some water and add that too. Cook on High with the lid on while you make the gnocchi .
3Steam the sweet potato in a steamer style saucepan. It's important to steam so no moisture is in the potato.
4When done , mash it and allow to cool for about 20 mins. Add the egg and about a cup of plain flour and mix. Add more plain flour until you have a slightly sticky dough. The trick to fluffy gnocchi is not to over work the dough and just use enough flour to manage it . I dip my knife in the flour when cutting the pillows.
5Place the gnocchi on a slightly floured tray until ready to cook. ( can be snap frozen and then bagged for freezing). I sometimes make my gnocchi the day before and wrap in glad wrap and store in the fridge.
6The meat sauce takes about 2 -3 hours on high or you can cook it 4-6 on Low.
7Cook the gnocchi in boiling salted water until it floats plus 2 minutes.
8I add the gnocchi to the sauce and let it absorbs the flavours about 20 mins before serving ( lid off SC).
Submitted by Robyn Clark
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