for 4 person

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

How it's done

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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