Sweet Potato and Feta Gnocchi
Discover the decadence of homemade Sweet Potato and Feta Gnocchi, a dish that combines pillowy-soft bites of sweet potato dough with the tangy richness of feta cheese. This easy-to-make recipe features a harmonious balance of savory and sweet flavors, elevated by a luxurious brown butter and crispy sage sauce. Perfect for weeknight dinners or special occasions, this dish is a crowd-pleaser that’s both comforting and elegant. With just a handful of wholesome ingredients—like roasted sweet potatoes, creamy feta, and fresh sage—this recipe transforms simple pantry staples into a gourmet experience. Ready in under an hour and finished with a sprinkle of Parmesan, this light and tender gnocchi is sure to become a new favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium (about 400g) Sweet potatoes
- 100 grams Feta cheese
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 6 leaves Fresh sage leaves
- 50 grams Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45-50 minutes, or until soft and fully cooked. Let the sweet potatoes cool until they're easy to handle.
Peel the skins off the sweet potatoes and mash the flesh in a large bowl until smooth. Crumble the feta cheese into the mashed sweet potato and mix to combine.
Add the flour, egg, salt, and black pepper to the sweet potato mixture. Gently fold the ingredients together until a soft dough forms. Be careful not to overwork the dough to ensure the gnocchi stays light and tender.
Transfer the dough to a floured surface and divide it into four portions. Roll each portion into a long rope about 2 cm thick, then cut the rope into bite-sized pieces (about 2 cm each). If desired, press each piece lightly with a fork to create ridges.
Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. Cook for 2-3 minutes, or until the gnocchi float to the surface. Remove the cooked gnocchi with a slotted spoon and transfer them to a plate.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes until the butter begins to brown and the sage is crispy.
Add the cooked gnocchi to the skillet and toss gently to coat them in the brown butter sauce. Allow the gnocchi to crisp slightly in the butter for 2-3 minutes.
Serve the gnocchi immediately, topped with freshly grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 4522 mg | 197% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 36.7 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1257 mg | 97% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
