Ingredients

Method

• coarse salt, for baking
• 2 kg kara sweet potatoes
• 400 g flour, plus extra for dusting
• sea salt, to taste
• olive oil, for drizzling
• mozzarella, torn, for serving
For the roast tomato sauce:
• 1 x 1 kg box Woolworths exotic tomato selection
• 400 g Woolworths baby Rosa tomatoes
• 3 T olive oil
• sea salt, to taste
• freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Pour the coarse salt onto a large baking tray and place the potatoes on the salt. Bake for 1½ hours, or until cooked through and soft.

2. To make the roast tomato sauce, arrange the tomatoes in an ovenproof pan or deep baking tray, drizzle with olive oil and season well. Roast for 1½ hours, or until the tomatoes have completely collapsed. Set aside.

3. Remove the potatoes from the oven and cut in half. Scoop the flesh into a large bowl, then push through a potato ricer.

4 Add the flour and season well. Mix until a soft sticky dough forms. Generously flour a work surface and tip out the dough. Bring it together, adding more flour to the surface if necessary.

5 Divide the dough into quarters, then roll into long sausages (about 2 cm wide). Cut into small pillows about 2 cm in size.

6. Line a baking tray with baking paper and drizzle generously with olive oil. Arrange the dumplings on the tray. Bake for 10–15 minutes, or until the bases are crispy and golden and the dumplings are tender. Serve hot with the tomato sauce and mozzarella.

Find more Italian recipes here. 

Photographs: Myburgh du Plessis
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Schwrdtfeger