Gnocchi with sweet potato puree

This is really, really, really comforting comfort food. I've never had any luck making gnocchi from scratch - instead of being light and fluffy clouds, mine always turn out to be dumpy balls of chockiness. So, if you don't have the magic touch, I whole heartedly recommend buying some pre-prepared, like moi. Life's too short to spend copious amounts of time on something that is just as good, if not better, from the supermarket!

Gnocchi with sweet potato puree

1 tablespoon olive oil
1/2 onion, finely diced
2 cloves garlic, crushed
1 large sweet potato, peeled and diced
1 1/2 cups vegetable stock or water
100 ml cream
100 grams parmesan cheese, grated
1 packet potato gnocchi (enough to serve 4 people)
freshly ground black pepper

1 - Heat the oil in a medium sized saucepan over a medium heat. Add the onion, and cook for 5 minutes or so, or until golden and tender. Add the garlic, and cook for a minute more.

2 - Add the sweet potato and the stock, and bring to the boil. Reduce heat, and simmer, covered, for 15 - 20 minutes, or until the sweet potato is tender.

3 - Puree the sweet potato mixtue until smooth (if you want you can stop here, and just have sweet potato soup for dinner!), then put back on a medium low heat, adding the cream and half the parmesan. Stir until combined, adding freshly ground pepper to taste.

4 - Meanwhile, fill a large pan with water and bring to the boil. Cook for gnocchi for 2 - 3 minutes - they'll be done when they all float to the top and merrily bob away. Drain, then add the gnocchi to the puree. Mix well, then serve, with extra parmesan for anybody who wants it.