Sweet Potato Gnocchi
Gnocchi combines two of the greatest treasures in the carb world: potatoes and pasta. How can you go wrong when this power couple? But they can always be dressed up. Sweet Potato Gnocchi has the great taste of traditional gnocchi with all the benefits of sweet potato. Next Sunday night put away the meatballs and sausage, just this once, and try Sweet Potato Gnocchi.
2 Medium Sweet Potatoes
2 c. Whole Wheat Flour (plus more for kneading)
Salt and Pepper
Boil two potatoes in a medium sauce pan until both potatoes are soft. Allow the potatoes to cool, and remove the skins. Mash the potatoes and set them aside.
Scoop two cups of flour on to a clean surface and make a well in the the middle.
Crack one egg into the well and gently beat with a fork.
Slowly pull flour into the egg and continue until the two are thoroughly mixed (the dough will still be very dry at this point).
Add salt and pepper to the sweet potatoes (I add about 1/4 tsp. Salt and pepper) and mix.
Next, add the sweet potatoes a little at a time. Continue to knead the dough until all the sweet potatoes are incorporated. Make sure to add flour to the Dough and surface so that it doesn’t stick.
Continue to knead until the mixture isn’t sticky anymore.
Roll the dough into long tubes, about a 1/2 inch thick. Cut 1/2 inch dough pieces and roll with a fork or with your hands.
Remember to continue to add flour so that the dough doesn’t stick!
Fill a medium sauce pan with water and bring to a boil.
Place a small batch of dough pieces into boiling water for about three minutes, or until they float to the top. Do the same with the rest of the pieces of dough. Once the gnocchi is cooked remove from the water and place in a bowl.
In a sauce pan, cook two cloves of garlic in olive oil. Cut a handful of grape tomatoes into fourths, add to the cooked garlic. Throw two handfuls of spinach into the olive oil and sauté. Season with salt and pepper, and pour over the gnocchi. Drizzle a little extra olive oil on the gnocchi and mix all together.