Gnocchi with Curry Sauce

Peel and finely chop the ginger and onion and put into a bowl.

• ½ in Ginger (~ 0.2 oz)
• 1 Onion, red (~ 3 oz)

Cut the sweet potato into approx. ¾ in cubes and put them in a second bowl.

• 4.4 oz Sweet potatoes (w/o skin)

Heat the canola oil in a non-stick frying pan over high heat. Fry the gnocchi until golden brown season with salt and pepper and set aside.

• 1 tsp Canola oil
• 7.1 oz Gnocchi, precooked
• Salt
• Black pepper

Turn the heat to medium. Add the onions and ginger into the pan and fry until the onions turn translucent. Stir in the curry paste and lime juice.

• ½ tsp Curry paste, red
• ½ Lime, organic (~ 0.7 oz)

Add the vegetable broth, coconut milk, soy sauce and sweet potato to the pan and let simmer for approx. 15-20 minutes until the sweet potato is cooked.

• ½ cup Vegetable broth
• 1⁄3 cup Coconut milk
• 2 tsp Soy sauce, light

Turn off the heat, add the gnocchi to the pan and warm with the residual heat.

Coarsely chop the cilantro. Serve the gnocchi with curry and top with the cilantro.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Enjoy your meal!