Sweet potato gnocchi with rosemary & feta cream sauce

Sweet potato gnocchi with rosemary & feta cream sauce

Total: 1 hr 5 min. | Active: 40 min.
Nutritional value / people: 665 kcal
, Fat: 29 g
, Carbohydrate: 77 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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750 g sweet potatoes, cut into cubes
2 tbsp olive oil
250 g white flour
1 fresh egg
1 ½ tsp salt
salted water, boiling
1 tbsp clarified butter
1 onion, finely chopped
200 g feta, cut into cubes
1 ½ dl water
1 tbsp olive oil
1 tbsp rosemary needles
1 red chilli pepper, deseeded, finely chopped
1 tbsp walnut kernel, coarsely chopped, roasted
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How it's done

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Mix the potatoes and oil, spread onto a baking tray lined with baking paper.

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, push through a sieve into a bowl and leave to cool a little.

Add the flour, egg and salt, mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. On a lightly floured surface, shape the dough into 4 rolls (each approx. 1 cm in diameter). Cut the rolls into approx. 2 cm long pieces, place the gnocchi on a floured towel.

Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain, cover and keep warm.

Heat the clarified butter, sauté the onion, add the feta, water and oil, puree. Stir in the rosemary and chilli pepper, heat gently. Serve the gnocchi with the feta cream sauce, sprinkle the walnuts over the top.


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