Sweet Potato Gnocchi on Whipped Feta
Pillowy soft, slightly sweet gnocchi tossed in a zesty, garlicky, buttery sauce and served on a bed of creamy, savoury feta: this is hands down one of the best pastas I have ever made.
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If I ever opened a cafe, this dish would definitely be on the menu. The combination of roasted sweet potato and beetroot gives the gnocchi a deep, earthy sweetness that pairs perfectly with the rich, tangy, super savoury feta base.
Instead of the classic gnocchi shape, I went with hearts because they’re just so cute and pretty. The gnocchi is light yet flavourful and every bite is soft, slightly chewy and packed with sweet, salty and zesty flavours.
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Things to note when making this dish
- You can also bake the sweet potato and beetroot in your oven instead of airfrying them. Roast the sweet potato and beetroot at 200°C (400°F) for 40-50 minutes until soft. Boiling is also an option but it increases the water content, making the dough softer and requiring more flour which can make the gnocchi denser. Roasting enhances flavour and natural sweetness of the veggies.
- You can use fine semolina instead of all purpose flour if you prefer a firmer gnocchi texture.
- Shape the gnocchi however you like: traditional ridged gnocchi work well but heart shapes make it so so cute.
- Cook the gnocchi in boiling salted water just until they float. Don’t overcook or they’ll turn mushy.
Sweet Potato Gnocchi on Whipped Feta
Pillowy soft, slightly sweet gnocchi tossed in a zesty, garlicky, buttery sauce and served on a bed of creamy, savoury feta: this is hands down one of the best pastas I have ever made.
servings
2-3
prep time
50 min
cook time
15 min
Ingredients
Gnocchi
- 1 beetroot, peeled and cut into small pieces
- 3 cloves garlic
- 1 large sweet potato
- 2 tbsp extra virgin olive oil (1 tbsp for beetroot, 1 tbsp for sweet potato)
- 3/4 cup all purpose flour (adjust as needed)
- salt to taste
- hot salted water, to boil the pasta
Sauce
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 7 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 7 basil leaves, thinly sliced
- splash of pasta water
Whipped Feta
- 1/2 cup (75g) feta
- 1/2 cup (75g) paneer (cottage cheese)
- 2 cloves garlic
- 1-2 tbsp extra virgin olive oil
- juice of 1/2 lemon
- salt to taste
- pasta water, as needed
Garnish
- grated cheese: parmesan processed or even more feta
Instructions:
- Roast a peeled and chopped beetroot with garlic, salt and olive oil wrapped in a foil. Airfry at 190°C for 35 minutes or till soft. Poke holes in one large sweet potato with a fork, coat with olive oil, wrap in foil and airfry at 190°C for 30-40 minutes until fork tender.
- Let both cool slightly, peel the sweet potato and then press them both through a sieve for a smooth mash. Mix the mashed beetroot and sweet potato with all purpose flour and salt until a soft, slightly sticky dough forms.
- Lightly dust a clean surface with flour, roll out the dough and cut into heart shapes with a cookie cutter (or make the classic gnocchi shape if you like). Dust the gnocchi with more flour to prevent sticking. Boil in salted water until the gnocchi floats to the top.
- To make a simple sauce for the gnocchi, heat butter and olive oil in a pan and then slowly cook thinly sliced garlic, lemon zest and basil until fragrant and lightly golden. Add the boiled gnocchi along with a splash of pasta water, tossing to coat and emulsify the sauce.
- For the whipped feta base, blend feta, paneer, olive oil, garlic, salt, lemon juice and a splash of pasta water until smooth.
- Spread the whipped feta on a plate, top with the gnocchi and finish with a grating of cheese. So So Good!
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