sweet potato gnocchi
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 354.4
- Total Fat: 12.4 g
- Cholesterol: 71.6 mg
- Sodium: 297.0 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 4.3 g
- Protein: 9.8 g
View full nutritional breakdown of sweet potato gnocchi calories by ingredient
Introduction
i found this recipe online somewhere...I havent tried it yet...but i thought i would see how bad it is for you first! i found this recipe online somewhere...I havent tried it yet...but i thought i would see how bad it is for you first!Number of Servings: 5
Ingredients
-
1.25 lb russet potatoes
1 lb sweet potato
1 Lg egg
1/2 tsp salt
1/2 tsp fresh grated nutmeg
1/3 C all purpose flour (plus more to dusting)
4 tbsp unsalted butter (1/2 stick)
10 small fresh sage leaves
fresh ground black pepper
Directions
makes 4-6 servings
preheat oven to 450 F
pierce potatoes with fork, bake on sheet pan for about an hour. cool slightly then peel and mash. let cool completely on sheet pan.
lightly flour clean surface. beat togehter egg, salt, nutmeg, and pepper in a small bowl. gather cooled potatoes into a mound on lightly floured surface. make a well in the middle and add egg mixture. knead into potatoes (will be sticky) Knead in cheese and 1C of flour adding more as necessary, until micture forms a smooth but slighty sticky dough. dust top lightly with flour.
cut dough into 6 pieces. roll each piece out into a 1/2" thick rope and cut rope into 1/2" long pieces. keep dusting to avoid sticking. place cut gnocchi on sheet of parchment paper.
cook gnocchi in 2-3 batches. cook for 3 minutes or until they rise to the surface. transfer to plate with slotted spoon.
heat butter and sage leaves in med. skillet let cook for about 3 mins. once gnocchi is finished cooking add to butter sauce sprinkle with parmigiano reggiano cheeseand pepper
Number of Servings: 5
Recipe submitted by SparkPeople user N07WILSON.
preheat oven to 450 F
pierce potatoes with fork, bake on sheet pan for about an hour. cool slightly then peel and mash. let cool completely on sheet pan.
lightly flour clean surface. beat togehter egg, salt, nutmeg, and pepper in a small bowl. gather cooled potatoes into a mound on lightly floured surface. make a well in the middle and add egg mixture. knead into potatoes (will be sticky) Knead in cheese and 1C of flour adding more as necessary, until micture forms a smooth but slighty sticky dough. dust top lightly with flour.
cut dough into 6 pieces. roll each piece out into a 1/2" thick rope and cut rope into 1/2" long pieces. keep dusting to avoid sticking. place cut gnocchi on sheet of parchment paper.
cook gnocchi in 2-3 batches. cook for 3 minutes or until they rise to the surface. transfer to plate with slotted spoon.
heat butter and sage leaves in med. skillet let cook for about 3 mins. once gnocchi is finished cooking add to butter sauce sprinkle with parmigiano reggiano cheeseand pepper
Number of Servings: 5
Recipe submitted by SparkPeople user N07WILSON.