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Sweet Potato and Feta Gnocchi

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“These are very tasty in your favorite sauce or seared in herb butter. I got the idea for these because I had doubled the recipe for Chef Kate's "Roasted Sweet Potato and Feta Ravioli"# 210595.I used up all the wrappers and had filling left over. Well waste not want not. I made up this recipe from the left over filling and everyone loved it.”
READY IN:
30mins
SERVES:
4-6
YIELD:
30-36 gnocchi
UNITS:
US

Ingredients Nutrition

Directions

  1. In a microwave safe dish put sweet potato and add a little water. Cook on high until potato is soft about 10 minutes ( depends on size of potato and your microwave).
  2. Finely dice onion and sauté over medium heat until it just starts to brown.
  3. In a large pot bring 2 quarts of water to boil .
  4. When potato is ready let cool slightly, (until cool enough to handle ) spoon the flesh into a bowl.
  5. Add salt and pepper and mash.
  6. Fold in feta, onion and egg and mix well.
  7. Add 1 12 cups flour to the mixture until incorporated. This makes a very soft dough.
  8. Pour about a ½ cup of flour on a plate or a clean dry surface. I used a teaspoon to take the dough out of the bowl and then dredge the dough in the flour.
  9. Shake off the excess flour and place on a clean tea towel.
  10. Repeat until the dough is finished.
  11. Add about 12 pieces at a time to the boiling water.
  12. When gnocchi floats to the top cook another 3 minutes then remove with a slotted spoon to a colander.
  13. Repeat until all the gnocchi are cooked.
  14. You can now brown these in an herb butter or just top with your favourite sauce.
  15. Enjoy.

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