Sweet Potato Gnocchi with Rosemary Feta Cream

Thermomix recipe: Sweet Potato Gnocchi with Rosemary Feta Cream. Ready in 65 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g sweet potato, peeled, cut into 3-4 cm pieces
• 150-200 g plain flour, plus extra for dusting
• 1 large egg (approx. 50-60g)
• 1 tsp salt (for gnocchi dough)
• 1 sprig fresh rosemary, leaves only (approx. 1 tbsp)
• 1 clove garlic
• 15 g olive oil
• 150 g feta cheese, crumbled
• 100 g cooking cream (single cream)
• 50 g milk
• Pinch of black pepper
• 1500 g water (for cooking gnocchi)
• 1 tsp salt (for cooking water)

Instructions

1. Place 1500 g water and 1 tsp salt into the mixing bowl. Place the sweet potato pieces into the Varoma dish. Secure Varoma into position. Steam 20-25 min / Varoma / Speed 2, or until very tender. Carefully remove Varoma and set aside. Empty the mixing bowl.
2. Transfer the steamed sweet potato into the mixing bowl. Insert butterfly whisk. Mash 30 sec / Speed 4. Remove butterfly whisk.
3. Add 150 g flour, egg, and 1 tsp salt to the mashed sweet potato. Knead 1 min / Dough mode. Check consistency; if too sticky, add up to 50 g more flour and knead for another 30 sec / Dough mode. The dough should be soft but not overly sticky.
4. Turn the dough out onto a lightly floured surface. Divide into 4 portions. Roll each portion into a long rope (approx. 1.5 cm diameter). Cut ropes into 2 cm pieces. You can gently roll each piece over the back of a fork for traditional ridges, or leave plain. Place shaped gnocchi on a floured tray.
5. Clean the mixing bowl. Add 1500 g water and 1 tsp salt to the mixing bowl. Bring to a boil 10 min / 100°C / Speed 1. Once boiling, place the simmering basket into the mixing bowl. Add half of the gnocchi to the simmering basket. Cook 3-4 min / 100°C / Speed 1 (Reverse), or until gnocchi float to the surface. Carefully remove the simmering basket, drain gnocchi, and transfer to a serving dish. Repeat with the remaining gnocchi. Keep warm. Empty the mixing bowl.
6. Place rosemary leaves and garlic clove into the clean and dry mixing bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
7. Add 15 g olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
8. Add 150 g crumbled feta cheese, 100 g cooking cream, 50 g milk, and a pinch of black pepper to the mixing bowl. Blend 15 sec / Speed 7, or until smooth. Scrape down sides of bowl.
9. Heat the sauce 3 min / 90°C / Speed 2 (Reverse).
10. Pour the warm feta cream over the cooked gnocchi. Gently toss to coat. Serve immediately, garnished with extra fresh rosemary if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.