White Sweet Potato Gnocchi


White Sweet Potato Gnocchi

These gnocchi not only taste like regular potato gnocchi, but they also look the same because I used white sweet potato (with purple skin and white flesh) instead of orange sweet potato.

I got the idea to make them the other day when I ate Sweet Potato Bread, the taste of which reminded me of potato dough usually used for making gnocchi and plum dumplings.

I am so glad I found an alternative to regular potato gnocchi that is a more suitable for diabetics and equally tasty.

White Sweet Potato Gnocchi
Serves: 3
  • 1 pound white sweet potatoes
  • ⅓ cup ricotta cheese
  • 1 egg yolk
  • ½ teaspoon salt
  • a pinch of nutmeg
  • black pepper
  • about ¾ cup all-purpose flour
  1. Bake or boil sweet potatoes (whole, with skin) until tender. Let cool, peel and mash (you will get about 1 cup mash).
  2. Add the ricotta cheese, egg yolk, salt, nutmeg and pepper and mix well.
  3. Add flour, about ½ cup at a time, to create a soft but workable dough.
  4. Roll part of the dough into a 1-inch roll on a lightly floured counter. Cut the roll into 1-inch pieces.
  5. Do the same with the rest of the dough.
  6. Cook gnocchi in a large pot of salted water until they rise to the surface. Remove them with a slotted spoon.



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