Sweet Potato Gnocchi with Sage and Garlic

30 Mins
Prep time
35 Mins
Cooking time
Serves 4

What you need

  • 600g orange sweet potato (kumera)
  • 3 egg yolks
  • ¼ cup finely grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 cups flour
  • 1 punnet cherry tomatoes
  • Olive oil spray
  • Salt, for sprinkling
  • 2 tablespoons oil
  • 4 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 250ml PHILADELPHIA Light Cream For Cooking
  • ½ cup chicken or vegetable stock
  • 2 tablespoons chopped sage
  • Toasted pine nuts, for garnish
  • Chopped sage, extra, for garnish

How to make it

  • STEAM or boil the sweet potato until tender. Drain well and mash until smooth, cool slightly then stir through the yolks, Parmesan and seasonings.
  • GRADUALLY mix in enough flour until the dough is soft and pliable, but not too sticky. Knead the dough on a floured surface until smooth. Divide into 4 portions and roll each into a 2cm thick rope, then cut into 2cm long pieces. Shape each into a round and press with the back of a fork. Set aside.
  • PLACE the tomatoes on a paper lined baking tray, spray with oil and sprinkle with salt. Bake in a moderate oven 180°C for 10 minutes. Keep warm.
  • HEAT the oil in a frypan and saute the spring onions and garlic for 3 minutes. Add the PHILLY, stock and chopped sage, stir until smooth and simmer for 2 minutes. Season to taste.
  • COOK batches of gnocchi in a large saucepan of boiling salted water, removing with a slotted spoon as they float to the surface. Toss the cooked gnocchi in the sauce with the tomatoes and cook a further 2 minutes or until heated through. Spoon into serving bowls, garnish with pinenuts and extra sage. Serve immediately.