Rebecca's Sweet Potato Gnocchi With Rosè Boscaiola

Pillowy Sweet Potato Gnocchi with a Rich Italian Rose Boscaiola Sauce

Rebecca’s handmade sweet potato gnocchi are soft, pillowy and gently sweet, rolled by hand using authentic Italian techniques. Each piece is coated in her rich boscaiola sauce – a slow-cooked Napoli base layered with the smoky flavour of pan-fried bacon, the earthiness of mushrooms, and the sweetness of caramelised shallots, finished with just a touch of cream.

The result is a comforting Italian pasta dish that feels like it came straight from a family trattoria in Italy. It’s a ready made Italian meal that brings together wholesome ingredients and authentic flavour, perfect for both adults and children to enjoy at the dinner table.

"These are my hand made Sweet Potato Gnocchi bites tossed through my favourite Boscaiola Sugo. A recipe that I first learnt when I worked as an apprentice chef in an Italian restaurant. This is my version made with a slow cooked Napoli sauce, combined with pan fried bacon, mushroom, shallots and a touch of cream. A family favourite in our household, and any household that enjoys traditional Italian cooking!" – Rebecca

Made with ❤️ by Rebecca

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves 1

  Preparation:

  1 - Defrost in fridge overnight or remove lid and defrost in microwave

  2 - Give it a gentle stir

  3 - Reheat in the microwave for 3-5 mins or until hot (our foil containers are microwave safe!)

  🧀 Serve with grated parmesan & a green salad

  
  

• I was a chef and cook in a life before my children and I have always enjoyed cooking and exploring different cuisines. I started making sausage rolls with meals as fillings to get my children to enjoy food as much as I do, and they were a hit with school lunches too. I later found out that they were valuable school currency and one sausage roll would get them three pieces of cake. Ultimately they became such a hit that I started to get requests for parties, school events, and other children's lunch boxes. I love the research and refinement that goes into creating recipes from scratch. I constantly strive to get my flavours perfect using techniques I learned as a chef, on my travels, and in the many cookbooks I collect.

  Discover Rebecca's other meals here

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