Sweet Potato Gnocchi with Blue Sauce

• 700g sweet potato Safeway 2 pkg For $5.00 thru 02/09
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup plain flour
• 1 egg
• 4 field mushrooms, thinly sliced
• 1/2 cup cream
• 80g blue cheese
• 2 tablespoons finely chopped chives

1. Steam the sweet potato until tender.
2. Mash the peeled, cooked sweet potatoes with the Philly, flour, egg, chives, and season to taste.
3. Roll the potato mixture into 1cm tubes and cut each into 2 cm lengths (lightly roll in extra flour if sticky).
4. Gently flatten each gnocchi with a fork.
5. Bring a large saucepan of salted water to the boil.
6. Drop gnocchi (about 12 at a time) into the saucepan.
7. When gnocchi float to the top, cook a further 30 seconds.
8. Remove from saucepan with a slotted spoon and place in the greased baking dish.
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.

sweet potato, cream cheese, flour, egg, mushrooms, cream, blue cheese, chives

Taken from www.kraftrecipes.com/recipes/sweet-potato-gnocchi-blue-sauce-103818.aspx (may not work)