Sweet Potato Gnocchi with Sage and Garlic Recipe
Ingredients
- 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
Method
- 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 sauté 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.
