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Sweet Potato Gnocchi
Ingredients
2.5 lbs sweet potatoes
1/2 Tbsp salt
1 each egg white
1 cup gluten free ap flour
1 gallon water
olive oil
Instructions
- Roast whole sweet potatoes in a 350⁰ F oven on a sheet pan for about 45 minutes, or until tender throughout.
- Once potatoes are done and while still warm, peel off skin and place in a large bowl.
- Using a potato ricer, rice potatoes and add salt, gluten-free flour and eggs. Knead well until there Is a bit of a bounce.
- Place potato mix in a large piping bag and cut the tip about an Inch down.
- Bring water to a boil in a pot. Once boiling, squeeze 1-inch long pieces of potato mix into the water, cutting with a knife or scissors.
- When gnocchi start to float, pull them out with a strainer and place on a sheet pan with olive oil.
- Enjoy as is, or with your favorite pasta sauce and vegetables.
Nutrition
| Calories | 116 |
| Carbohydrates | 26 g |
| Protein | 2 g |
| Fat | trace |
| Fiber | 4 g |
| Sodium | 23 mg |
| Servings | 15 |
| Serving Size | 3 oz |