WOW! Is all I can say after devouring these soft as pillows feta stuffed gnocchi.
I’m half Greek (Limni) and half Italian (Lucca), what could be better than blending the flavors into a fusion dish? I used a baked white sweet potato and a little flour to make the gnocchi dough. For a light gnocchi, use a potato ricer and rice a layer of the baked potato out on a cookie sheet, allow to cool and air dry while you work on getting all the ingredients prepped for the sauce. This allows the potato to dry out as the steam evaporates.
I topped it off with a rich butter white wine sauce with shallots, thyme and rosemary.
There were no leftovers to bring to work for lunch😂 (I only made a single serving 🙁 )
Ingredients
4 (500 grams/baked) White sweet potatoes Mashed or riced in a thin layer on a cookie sheet.
<1 C – (270 Grams) All Purpose Flour. I measured 1 cup, but my dough came together at 270 grams. It all depends on the moisture content of the potatoes. I used the remaining flour to dust the counter.
240 grams Feta Cheese 1/2 crumbled in dough, 1/2 thinly sliced for gnocchi
1 Egg
1 – 1 1/2 tsp Salt
The Sauce
1 stick 4oz(113 grams) Butter
1 Shallot, chopped
1 tsp Thyme, chopped
5 leaves Sage
1 Tbsp Rosemary, chopped
1/2 Cup White wine
Preparation
Preheat oven to 400 F (200C)
Poke some holes in the sweet potato and place in an oven for 45 minutes. Slice in half to cool and using a ricer, rice the potatoes in a thin layer across a cookie sheet to cool and dry out.
In a bowl, mix the potato, 1/2 the feta (crumbled), egg and salt. Add 1/2 the flour at first and stir into a dough, adding small amounts of flour until the dough comes together, It should be slightly wet and sticky.
Flour your working surface and roll out ropes of dough about the thickness of your thumb. Using a sharp knife slice a slit down the length of the rope and add thin slices of feta down the center of the rope. Seal up the gnocchi and roll back into a rope. Using an gnocchi board or the tines of a fork roll the gnocchi to add the grooves.
For the sauce
Melt the butter over medium-ish heat, add the shallots and saute about 5 minutes, just until the shallots start to caramelize. Add the thyme, rosemary and sage and cook a few more minutes. Add the wine and let simmer and reduce a bit.
Boil some salted water and place the gnocchi in the boiling water. They are done when they float. Remove to a bowl and coat the gnocchi with the sauce.
Buon Appetito
kalí órexi
