Sweet Potato Gnocchi with Sage and Garlic Recipe

Name: Sweet Potato Gnocchi with Sage and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g orange sweet potato (kumera); 3 egg yolks; 1/4 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; 250 ml PHILADELPHIA Light Cream For Cooking; 1/2 cup chicken or vegetable stock Whole Foods 1 lb For $3.99 thru 02/09; 2 tablespoons chopped sage; Toasted pine nuts, for garnish; Chopped sage, extra, for garnish

Servings: persons

600 g orange sweet potato (kumera)
3 egg yolks
1/4 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
250 ml PHILADELPHIA Light Cream For Cooking
1/2 cup chicken or vegetable stock Whole Foods 1 lb For $3.99 thru 02/09
2 tablespoons chopped sage
Toasted pine nuts, for garnish
Chopped sage, extra, for garnish

1
STEAM or boil the sweet potato until tender.
2
Drain well and mash until smooth, cool slightly then stir through the yolks, Parmesan and seasonings.
3
GRADUALLY mix in enough flour until the dough is soft and pliable, but not too sticky.
4
Knead the dough on a floured surface until smooth.
5
Divide into 4 portions and roll each into a 2cm thick rope, then cut into 2cm long pieces.
6
Shape each into a round and press with the back of a fork.
7
Set aside.
8
PLACE the tomatoes on a paper lined baking tray, spray with oil and sprinkle with salt.
9
Bake in a moderate oven 180C for 10 minutes.
10
Keep warm.
11
HEAT the oil in a frypan and saute the spring onions and garlic for 23 minutes.
12
Add the PHILLY, stock and chopped sage, stir until smooth and simmer for 2 minutes.
13
Season to taste.
14
COOK batches of gnocchi in a large saucepan of boiling salted water, removing with a slotted spoon as they float to the surface.
15
Toss the cooked gnocchi in the sauce with the tomatoes and cook a further 2 minutes or until heated through.
16
Spoon into serving bowls, garnish with pinenuts and extra sage.
17
Serve immediately.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 600 g orange sweet potato (kumera), 3 egg yolks, 1/4 cup finely grated Parmesan cheese, salt and freshly ground black pepper, to taste, and more.

Yes, Sweet Potato Gnocchi with Sage and Garlic falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Gnocchi with Sage and Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions