Sweet Potato and Feta Gnocchi

These are very tasty in your favorite sauce or seared in herb butter. I got the idea for these because I had doubled the recipe for Chef Kate's "Roasted Sweet Potato and Feta Ravioli"# 210595.I used up all the wrappers and had filling left over. Well waste not want not. I made up this recipe from the left over filling and everyone loved it.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 30-36 gnocchi

Ingredients

• 1  large sweet potato, peeled, cut into 8 pieces
• 2  teaspoons olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  small yellow onion, finely chopped
• 3  tablespoons  reduced-fat feta cheese, crumbles
• 1  egg, beaten
• 2  cups unbleached flour, divided (1/2 cup for rolling gnocchi)

Directions

1. In a microwave safe dish put sweet potato and add a little water. Cook on high until potato is soft about 10 minutes ( depends on size of potato and your microwave).
2. Finely dice onion and sauté over medium heat until it just starts to brown.
3. In a large pot bring 2 quarts of water to boil .
4. When potato is ready let cool slightly, (until cool enough to handle ) spoon the flesh into a bowl.
5. Add salt and pepper and mash.
6. Fold in feta, onion and egg and mix well.
7. Add 1 12 cups flour to the mixture until incorporated. This makes a very soft dough.
8. Pour about a ½ cup of flour on a plate or a clean dry surface. I used a teaspoon to take the dough out of the bowl and then dredge the dough in the flour.
9. Shake off the excess flour and place on a clean tea towel.
10. Repeat until the dough is finished.
11. Add about 12 pieces at a time to the boiling water.
12. When gnocchi floats to the top cook another 3 minutes then remove with a slotted spoon to a colander.
13. Repeat until all the gnocchi are cooked.
14. You can now brown these in an herb butter or just top with your favourite sauce.
15. Enjoy.