Sweet Potato Gnocchi
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.
4
Serves
521
Calories
18.9g
Protein
372g
Serving Size
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
- 1Boil or steam the sweet potatoes until tender. Drain well.
- 2Using a fork, mash the potatoes, adding the nutmeg and season with salt and pepper.
- 3Add 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.
- 4Sprinkle 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.
- 5After the dough has been kneaded for 2 minutes, cut into four even sized pieces.
- 6Roll the dough out into a sausage width (2cm). The sausage should be quite long (about 40cm).
- 7Using 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.
- 8To 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).
- 9Place warm drained gnocchi in a lightly oil coated bowl and add the baby spinach leaves and mix to combine.
- 10Place ricotta on top if desired. Serve immediately.