By RecipesByAnne
Sweet potato gnocchi
4 steps
Prep:30minCook:10min
Sweet potato gnocchi is an autumn option of the classic gnocchi, which I also shaped into small pumpkins. It’s a bit more work than shaping the classic gnocchi, but the result is worth it. It’s soo cute!
Updated at: Thu, 17 Aug 2023 03:37:36 GMT
Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
63
High
Nutrition per serving
Calories418.5 kcal (21%)
Total Fat2.8 g (4%)
Carbs85.5 g (33%)
Sugars5.3 g (6%)
Protein11.3 g (23%)
Sodium652.6 mg (33%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Pierce sweet potatoes all over with a fork and place in a preheated oven at 200°C for 20-25 minutes. Remove and let cool for 20-20 minutes.
Step 2
Mash the sweet potatoes (without skin) until smooth and add the egg yolk. Mix the flour with the salt and add to the sweet potatoes. Make a smooth and slightly sticky dough, but don’t work it too much (the gnocchi would be too gluey).
Step 3
Transfer dough onto a well-floured surface. Divide the dough into same-size pieces and roll each into a long sausage shape. Cut into 1-1,5cm pieces and shape into small gnocchi.
Step 4
Put water and salt in a pot to boil. Once the water is boiling, drop the individual gnocchi in and cook until they float to the surface. Serve topped with butter parmesan cheese.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
