Sweet potato and basil oil gnocchi. Discover the delightful fusion of sweet potatoes, feta cheese, and fragrant basil oil in this effortless recipe. The natural sweetness of sweet potatoes pairs harmoniously with the creamy richness of feta cheese, while a drizzle of basil oil adds a fresh and aromatic twist to this flavorful dish.
This sweet potato and feta cheese dish offers a delightful blend of flavors and nutrition. Packed with vitamins, fiber, and antioxidants from sweet potatoes, and balanced with the protein and calcium of feta cheese, it’s a wholesome choice that supports your well-being.
Serves:
4 main courses or 6 starters
Time to Prepare:
1,5 hour
Time to cook or cure:
15 min
Skill
Cooking and sautéing
Serves:
4 main courses or 6 starters
Time to Prepare:
1.5 hours
Time to cook or cure:
15 mins
Skills:
Cooking
Do not over mix your gnocchi dough. it will help develop gluten strands making your gnocchi’s more chewy. They should feel like little potato clouds melting in your mouth.
Bake the sweet potatoes in the oven at 200 °C/390 F. Depending on the size this can take between 45 minutes to 1.5 hours.
Once your sweet potatoes are soft all the way through (you can test that by poking a small sharp knife inside) take them out of the oven, cut in half and let them steam for a moment to dry out a bit.
Place the passe-vite on top of a bowl, scoop out the soft inside of the sweet potatoes and pass them through the passe-vite.
Weigh out the sweet potato puree. For one kilo of sweet potato puree add 300 g of flour/ 10.6 ounces, two egg yolks and a pinch of salt.
Mix all the ingredients together until they are combined into a dough.
Dust your working table with some flour. Take about a handful of dough at a time and roll it into a sausage with a diameter of about 2 cm/ 0.75 inch.
Use a dough scraper to cut the roll into pieces between 1 and 2 cm (1/2 inch). Dust the gnocchi lightly with a bit of flour and set them aside. In the meantime, bring a big pot with salted water to a boil.
Once all your gnocchi are shaped you can cook them in small batches in heavily salted boiling water. Make sure to not boil to many at the same time as they will stick to each other. You know the gnocchi are done when they start floating at the surface.
Take the gnocchi out with a skimmer and put them in an extra bowl. It’s best to mix them immediately with some olive oil to prevent them from forming a big block.
If you would like your gnocchi to be fried, simply fry them in some olive oil in a pan until golden brown.
Now fry off the gnocchi in some olive oil in a pan until golden brown. with two cloves of garlic sliced into slivers.
Add the basil oil onto a clean deep plate and gently place your gnocchi on top. Now decorate by adding chunks of feta, 3 dollops of the basil spread and sprinkle on walnuts, black pepper and some fresh basil. Voila, bon appetite!
The gnocchi after boiling and tossed around in olive oil will keep in the frdige for one day. Serve them the next day by frying them in sauce pan as mentioned in step 11.
You can make this recipe for gnocchi with other sauces such as calssic bolognaise or the classic combo of gnocchi and sage butter.
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