Sweet Potato Gnocchi

4.1
(215)

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.

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Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 (8 ounce) sweet potatoes

  • 1 clove garlic, pressed

  • ½ teaspoon salt

  • ½ teaspoon ground nutmeg

  • 1 egg

  • 2 cups all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.

  2. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.

  3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Nutrition Facts (per serving)

346 Calories
2g Fat
71g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 346
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 47mg 16%
Sodium 372mg 16%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 10g
Vitamin C 3mg 15%
Calcium 52mg 4%
Iron 4mg 21%
Potassium 471mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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