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Sweet potato gnocchi
Nutritional Gu >(per serving)
189 Calories
5g Fat
30g Carbs
7g Protein
Nutrition Details
Servings: 6 to eight servings
Quantity per serving
Calories 189
% Every day Worth*
Total Fat 5g six%
Saturated Body fat 1g seven%
Cholesterol 113mg 38%
Sodium 1136mg 49%
Complete Carbohydrate 30g 11%
Dietary Fiber 4g 15%
Protein 7g
Calcium 77mg 6%
*The % Every day Worth (DV) tells you how much a nutrient in a food serving contributes to a day-to-day diet. two,000 calories a day is utilized for basic nutrition tips.

Sweet potatoes make these plump orange dumplings a bit sweet and full of antioxidants. Serve them as you would other gnocchi. Sweet potato gnocchi is particularly tasty just dressed in brown butter and sage or in a cream sauce with loads of Parmesan cheese.

The heartier texture of sweet potatoes indicates this gnocchi can be manufactured making use of all-goal flour or, for added fiber and nutrients, entire wheat pastry flour. This recipe can make a lot of gnocchi. Any extras can be laid on a baking sheet, frozen, and transferred to a resealable plastic bag and kept frozen for up to six months.


  • two lbs sweet potatoes
  • 1 tablespoon fine sea salt (for cooking water)
  • 2 one/2 cups whole wheat pastry flour or all-purpose flour, plus a lot more for rolling and shaping
  • one large egg

Actions to Make It

Peel the sweet potatoes and minimize them into large, similarly sized chunks. Put the sweet potatoes pieces in a massive pot and cover with water. Include the salt and carry to a boil. Cook right up until the sweet potatoes are tender. Drain them totally and return the sweet potato chunks to the empty, hot pot. Shake them a bit to support evaporate excess water in them.

Mash the sweet potatoes completely. The quickest way to do this is to push them by way of a ricer, if you have 1. But a huge fork or potato masher work, as well.

Stir in the flour 1/2 cup at a time, until finally a dough forms. You may possibly or could not want the final one/2 cup. They will be very soft.

Deliver a massive pot of water to a boil. Drop a spoonful of the dough into the boiling water, stir, and allow cook right up until it floats to the surface and then allow it cook yet another 30 seconds. Use a slotted spoon to take away dumpling sample.

If it held collectively, proceed with the recipe with out including the egg. If it fell apart, stir in the egg: at first, the dough will pull apart and all may look lost, maintain stirring—the dough will come back together. If the addition of the egg manufactured the dough terribly moist, stir in up to one more 1/2 cup flour.

Divide dough into 4 even sections. Working with one particular at a time, dump the dough onto a well-floured surface and roll into a one-inch-thick snake. Minimize into one/two-inch pieces and area on a floured baking sheet. Repeat with the remaining dough.

At this stage, you can freeze any gnocchi you never plan to use the very same day. Cook frozen gnocchi just as fresh—they will just consider a bit longer to float to the top of the cooking water.

Cook the dumplings, as described for the sample over, in salted water, being careful not to crowd the pot, and letting them cook for about 30 seconds right after they float to the surface. Work in batches and keep cooked gnocchi tossed in a bit of butter in a warm oven while you cook the remaining gnocchi. Serve with butter and Parmesan, browned butter and sage, this recipe with bacon and ricotta, or your favourite pasta sauce.

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