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Sweet Potato Gnocchi with Sage & Garlic

Ingredients
600g orange sweet potato (kumera) 3 egg yolks 1/4 cup finely grated parmesan cheese salt and pepper, to taste 2 cups flour 1 punnet cherry tomatoes olive oil spray salt, for sprinkling 2 tbsp oil 4 spring onions, thinly sliced 2 cloves garlic, crushed 250ml cooking cream 1/2 cup chicken or vegetable stock 2 tbsp chopped sage toasted pine nuts, for garnish chopped sage, extra, for garnish

Method
1. Steam or boil the sweet potato until tender. Drain well and mash until smooth, cool slightly, then stir through the yolks, parmesan and seasoning. 2. 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 the 4 portions and roll each into a 2cm thick rope, then cut into 2cm long pieces. Shape each into a round, then press with the back of a fork. Set aside. 3. Place the tomatoes on a paper-lined baking tray, spray with oil and sprinkle with salt. Bake at 180C for 10 minutes. Keep warm. 4. Heat the oil in a frypan and saut the spring onions and garlic for 2-3 minutes. Season to taste. 5. Cook batches of gnocchi in a large saucepan of boiling 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 until heated through. Spoon into serving bowls, garnish with pinenuts and extra sage. Serve immediately.

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F AC E B O O K . C O M / C AK E C R U M B S L J

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