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sweet p gno

A new and yummy twist to Gnocchi. Pair this up with your favorite sauce.


3 each             Sweet Potatoes, medium size

1 tsp.               Salt

¼ tsp.              Nutmeg

2 T.                  Gruyere cheese, shredded

1 each             Egg

¾ c.                 Flour, all purpose

½ c.                 Whole wheat flour

2 tsp.               Olive oil



  • Bake sweet potatoes until fork tender
  • When potatoes are baked, cut in half and scoop center out of potatoes into a mixing bowl.
  • Then add salt, nutmeg, and cheese to semi cooled potatoes.
  • Mash potatoes with potato masher or hand mixer.
  • Then mix in the egg and ¾  cup of the all-purpose flour.
  • Knead the dough, adding the whole wheat flour 1 tablespoon at a time.
  • Knead the dough until smooth.
  • Dough will be slightly sticky.
  • Put on a medium pot of boiling water.
  • Let the dough rest for about five minutes.
  • Divide the dough into 6 equal pieces
  • On a lightly floured surface, using the palms of your hands, roll the 6 pieces out into ropes, keeping them at least an inch thick.
  • Then cut the ropes into 1 inch thick pieces, about 8 per rope.
  • Place gnocchi in boiling water,  and cook until tender.  Be sure to stir around a little bit, so gnocchi does not stick to each other.
  • Then place strained gnocchi on baking sheet.  Repeat until all gnocchi is cooked.
  • Heat large sauté pan with olive oil.
  • Once pan is hot, sauté the      gnocchi until heated through and the gnocchi turn a light brown color.
  • Serve with your favorite sauce.


Number of Servings:            8

Serving Size:                         About ½ cup

Calories:                                130

Fat:                                         1.5

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