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.
- 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
- Bake or boil sweet potatoes (whole, with skin) until tender. Let cool, peel and mash (you will get about 1 cup mash).
- Add the ricotta cheese, egg yolk, salt, nutmeg and pepper and mix well.
- Add flour, about ½ cup at a time, to create a soft but workable dough.
- Roll part of the dough into a 1-inch roll on a lightly floured counter. Cut the roll into 1-inch pieces.
- Do the same with the rest of the dough.
- Cook gnocchi in a large pot of salted water until they rise to the surface. Remove them with a slotted spoon.