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Sweet Potato Gnocchi

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These gluten-free sweet potato gnocchi are light little bundles of flavor. I serve them with my Nana’s Italian pork roast Sunday dinner.

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Ingredients

  • 2 large sweet potatoes
  • 2/3 Cups whole-milk ricotta cheese
  • 1/2 Cup freshly grated Parmesan cheese
  • 1 1/2 Teaspoon salt
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon freshly grated nutmeg
  • 1/4 Teaspoon freshly ground black pepper
  • 1 Cup flour
  • 1/4 Cup coconut flour

Directions

Preheat the oven to 350 degrees.

Clean and pierce the sweet potato with a fork. Bake on a lined baking sheet until tender and fully cooked, between 40 to 55 minutes. Cool slightly. Cut in half and scoop the flesh into a stand mixer. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.

Transfer the mashed sweet potatoes to a large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, ½ cup at a time, and the coconut flour until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface.

Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue until finished.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

Transfer the gnocchi to a serving dish and serve with your favorite dish.

Nutritional Facts
Servings8
Calories Per Serving172
Total Fat5g8%
Sugar2gN/A
Saturated3g17%
Cholesterol15mg5%
Protein8g15%
Carbs23g8%
Vitamin A328µg36%
Vitamin B120.2µg2.6%
Vitamin B60.1mg5.4%
Vitamin C1mg1.7%
Vitamin E0.2mg0.8%
Vitamin K1µg2%
Calcium145mg14%
Fiber3g13%
Folate (food)12µgN/A
Folate equivalent (total)12µg3%
Iron0.6mg3.4%
Magnesium20mg5%
Monounsaturated1gN/A
Niacin (B3)0.5mg2.3%
Phosphorus118mg17%
Polyunsaturated0.2gN/A
Potassium185mg5%
Sodium205mg9%
Zinc0.7mg4.5%