• By Dana Sparks

Making Mayo’s Recipes: Sweet potato gnocchi

December 15, 2016

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Try this sweet potato gnocchi recipe at the weekend! Baking sweet potatoes will bring out their natural sweetness, but you can microwave or boil them if you're in a hurry.

Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.

Journalists: The broadcast-quality video (1:46) is in the downloads.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App

Ingredients

  1. 3 medium sweet potatoes, cooked
  2. 3/4 cup all-purpose flour
  3. 1/2 cup whole-wheat flour
  4. 1 egg
  5. 2 tablespoons shredded Gruyere cheese
  6. 1 teaspoon salt
  7. 1/4 teaspoon nutmeg
  8. 2 teaspoons olive oil

Directions

Coat a baking sheet with cooking spray. Cut the sweet potatoes in half and scoop out into a medium bowl. Discard the skins. Smash with a potato masher or fork. Add flours, egg, cheese, salt and nutmeg. Mix well. Knead the dough until smooth (dough will be sticky). Set aside.

Boil water in a large saucepan. Divide the dough into 6 equal pieces on a lightly floured surface. Using the palms of your hands, roll the pieces of dough into ropes, keeping them at least an inch thick. Cut the ropes into 1-inch thick pieces, about 8 per rope.

Place the dough pieces into the boiling water and cook until they float, about 2 to 4 minutes. Stir occasionally to prevent dough pieces from sticking together. Remove gnocchi with a slotted spoon or small strainer and place on the baking sheet. Repeat until all gnocchi are cooked.

Heat a large nonstick saute pan on medium-high heat. Add the oil. Saute the gnocchi until they are heated through and are light brown.

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