Ingredients
The following ingredients have 4 Servings
- 2 cups mashed sweet potatoes (from about 1 pound potatoes or 1 (14-ounce) can sweet potato or butternut purée)
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon fine sea salt
- 3/4 cup whole wheat pastry flour
Instruction
- In a large bowl, combine sweet potatoes, nutmeg and salt and stir to thoroughly combine.
- Add flour and gently work into potato mixture until it is no longer sticky and holds together. You may need to add a little more flour.
- Divide mixture into 4 pieces.
- On a well-floured work surface and using floured hands, gently roll each piece into a long rope about 1/2-inch thick. Cut each into 1-inch pieces.
- Meanwhile, bring a large pot of water to a boil.
- Add gnocchi and cook until they float, about 3 minutes. (Frozen gnocchi will take longer to cook.)
- Immediately drain gnocchi and serve.
- *If you’re making a larger batch, extra gnocchi can be dusted with flour and frozen in a single layer on a parchment-paper-lined baking sheet at this point. When gnocchi are frozen solid, transfer to an airtight freezer-safe container or resealable plastic bag for storage and keep frozen for up to 1 month.
