Sweet Potato Gnocchi

Recipe

Sweet potato gnocchi are quick and easy to make and more nutritious and tastier than traditional Italian potato gnocchi. They can be served anytime and on many occasions. My kids like them for breakfast with sprinkled melted butter, cinnamon, and brown sugar. I like to have them for lunch tossed with sauteed garlic broccolini. And when I have guests for dinner, I try to impress them by serving sweet potato gnocchi, lamb goulash, and arugula salad.

Ingredients:

• 1 medium size sweet potato

• 3/4 cup of flour (I use sprouted spelt flour, but any flour, including gluten-free, should work for this recipe)

• 1 tsp of salt

Method:

• Preheat the oven to 400 degrees and bake the sweet potato until soft (about 30 minutes).

• Let the potato cool down, peel the skin, and mash the flesh until the texture becomes very smooth.

• Add the four to the mashed sweet potato.

• Using your hands, work through the mixture until well combined. (Depending on the size of your sweet potato, you might need to add more flour until the dough is no longer sticky.)

• Make a ball from the dough and divide it into two pieces.

• Flour the cutting board and roll each piece into about an inch thick logs.

• Cut the logs into one-inch gnocchi.

• Bring a pot of water and salt to a boil and add gnocchi. Boil them on low for about 3 minutes. Once the gnocchi starts floating at the top, keep them for another 30 seconds and then remove them with a slotted spoon.

• Serve them immediately.

Note: You can freeze uncooked gnocchi in the freezer for up to 2 months. 

Health facts:

• High in fiber

• Low on glycemic index

•  Great source of beta carotene (which body converts into vitamin A), vitamins C and B6, and potassium