Sweet Potato Gnocchi with Rosemary Feta Cream Sauce

Total time: 1hr 05m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 665 Kcal, 21g Protein, 77g Carbohydrates, 29g Fat


  • 2 tbsp. olive oil
  • 750 g sweet potatoes, cut into cubes
  • 250 g white flour
  • 1 fresh eggs
  • 1.5 tsp. salt
  • saltwater, boiling
  • 1 onion, finely chopped
  • 1 tbsp. clarified butter
  • 200 g feta cheese, cut into small cubes
  • 1.5 dl Water
  • 1 tbsp. olive oil
  • 1 tbsp. fresh rosemary
  • 1 red chili pepper, entkernt, fein geschnitten
  • 1 tbsp. walnuts, coarsely chopped, roasted

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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 work surface lightly dusted with flour, shape the mixture into 4 rolls approx. 1 cm Ø each. 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 rise to the surface. Remove with a slotted spoon, drain, cover and keep warm. Heat the clarified butter, sauté the onions, 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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