Sweet Potato Gnocchi

Sweet Potato Gnocchi

This sweet potato gnocchi is a twist on regular potato gnocchi. It can be served with any sauce you like, but matches particularly well with creamy sauces.

CAL P/SERVE
521
kJ P/SERVE
2180
FAT P/SERVE
11.0g
CARBS P/SERVE
81.8g
PROTEIN P/SERVE
18.9g
SUGAR P/SERVE
11.8g
SODIUM P/SERVE
123g
FAT
%
2.9%
ENERGY RDI%
25%

Potatoes are not fattening! In fact, they are very good for us when not fried or covered with high calorie, high fat toppings, such as cheese and full-fat sour cream.

If you do use a creamy sauce, just remember to go easy - if you can!

This is a Low Fat recipe.

Ingredients

  • 750g sweet potato, peeled and roughly chopped
  • 1/2 teaspoon ground nutmeg
  • 1 cup plain flour, sifted
  • 1 egg, beaten
  • Plain flour, extra to knead
  • Olive oil
  • 1 cup baby spinach leaves
  • 1/2 cup low fat ricotta cheese

Method

  1. Boil or steam the sweet potatoes until tender. Drain well.
  2. Using a fork, mash the potatoes, adding the nutmeg and season with salt and pepper.
  3. Add the flour, about 1/4-cup at a time, mixing in well after each addition. Slowly add the egg and mix until well combined with the sweet potato mixture.
  4. Sprinkle some flour on a flat surface, take the mixture out of the bowl, and lightly knead the mixture. If the mixture is too sticky, simply sprinkle some more flour over the dough and knead the dough lightly again.
  5. After the dough has been kneaded for 2 minutes, cut into four even sized pieces.
  6. Roll the dough out into a sausage width (2cm). The sausage should be quite long (about 40cm).
  7. Using a sharp knife cut the dough into 2cm lengths, then using a fork, press to mark the top of the gnocchi. Place on a floured tray.
  8. To cook, place gnocchi in a large saucepan of boiling water, cooking about 15 pieces at a time. The gnocchi should be cooked when it rises to the surface (about 4-5minutes).
  9. Place warm drained gnocchi in a lightly oil coated bowl and add the baby spinach leaves and mix to combine.
  10. Place ricotta on top if desired. Serve immediately.

Nutrition Table

Servings: 4 Serving size:372g
Average Serve Average 100g
Energy 2180 kJ 587 kJ
  521 Cal 140 Cal
Protein 18.9 g 5.1 g
Fat, total 11.0 g 3.0 g
- Saturated 3.6 g 1.0 g
Carbohydrate 81.8 g 22.0 g
- Sugars 11.8 g 3.2 g
Sodium 123 mg 33 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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