Cook Book Challenge: Week 34

This week I found a moment to complete my next cook book challenge. As mentioned in Week 33, I have a few books published by Philidelphia that were freebies in the grocery shop. They're all fairly mouth-watering books with a huge variety of recipes. This week's recipe comes from "Simply Heaven: Volume 2".

I love home made gnocchi, but rarely do I make it. I find it time consuming so I have to be motivated enough to make it. When I do find said motivation, though, it is incredibly rewarding.

I usually make it with regular potatoes, but this recipe provided a new take on the classic. As soon as I saw it I just needed to try it.

The recipe is called "sweet potato gnocchi with sage and garlic". The sweet potato version is absolutely delicious, and the sauce compliments it well.

The recipe makes quite a lot of gnocchi, enough for 4-6 serves, so feel free to halve if you're not feeding that many people. Alternatively, make the full batch and chill half of the dough for use later. 

Sweet Potato Gnocchi with Sage and Garlic


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


  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 180°C for 10 minutes. Keep warm
  4. Heat the oil in a frypan and sauté 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

You'll find the printable version of this recipe here.

This will be my last update for a while as I am about to fly to New Zealand for my first “real” holiday. Very excited as I have not been out of my home state before, much less out of my country. It will be my first time on a plane as well.

That does mean I won’t be able to blog. But I shall see you all in around three weeks when I return!


2 thoughts on “Cook Book Challenge: Week 34

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