Yumi’s Sweet Potato and Cashew Gnocchi Bake

 Endless Possibilities with Yumi’s Sweet Potato and Roasted Cashews

Serves 8


1 tbsp olive oil
1 brown onion, peeled and chopped
2 cloves garlic, finely chopped
1 x tub Yumi’s Sweet Potato and Cashew dip
400g tin crushed tomatoes
1kg store-bought gnocchi
200g baby bocconcini
1 large handful of torn basil leaves, plus extra to serve
Sea salt and freshly cracked black pepper


  1. Heat oil in a large frypan over medium heat.  Add onion and saute for 4-5 mins until softened.  Add garlic and fry for a further minute until fragrant.
  2. Add dip, tomatoes and gnocchi to the pan with 2 cups of water.  Season with salt and pepper.  Stir well, bring to a simmer then cook for 12-15 mins until gnocchi is soft and sauce has thickened.  Stir through basil leaves.
  3. Preheat oven grill to high.
  4. Transfer the gnocchi and sauce to an oven proof dish.  Poke bocconcini into the gnocchi bake then grill for 5-6 mins until the cheese is melted.  Serve with extra fresh basil.
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