Sweet Potato Gnocchi with Blue Sauce

1. 1

   Steam the sweet potato until tender.

2. 2

   Mash the peeled, cooked sweet potatoes with the Philly, flour, egg, chives, and season to taste.

3. 3

   Roll the potato mixture into 1cm tubes and cut each into 2 cm lengths (lightly roll in extra flour if sticky).

4. 4

   Gently flatten each gnocchi with a fork.

5. 5

   Bring a large saucepan of salted water to the boil.

6. 6

   Drop gnocchi (about 12 at a time) into the saucepan.

7. 7

   When gnocchi float to the top, cook a further 30 seconds.

8. 8

   Remove from saucepan with a slotted spoon and place in the greased baking dish.

9. 9

   Top gnocchi with mushrooms, cream and blue cheese and place under a preheat grill for about 20 minutes or until sauce is bubbling and slightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.