Who said gnocchi could only be made from potatoes? This uniquely Kiwi twist is a sweeter version of an Italian classic. Try using watercress instead of parsley if you prefer.
- Roughly chop kumara and cook in a saucepan of salted water until tender. Drain kumara well and then mash until smooth. Mix in parsley, ricotta, egg yolks, flour, 1/4 cup of parmesan, salt and pepper.
- Preheat oven to 200ºC. Shape tablespoonfuls of the kumara mixture into oval shapes and then roll in flour. Heat a pan of salted water until simmering. Cook gnocchi in batches for 2 minutes. Drain well.
- Grease a baking dish with butter and arrange gnocchi in a single layer. Dot with remaining butter and sprinkle with leftover parmesan cheese.
- Bake for 10 to 15 minutes or until golden.