White Sweet Potato Gnocchi



These gnocchi not only taste like regular potato gnocchi, but they also look the same because I used white sweet potato (with purple skin and white flesh) instead of orange sweet potato.

I got the idea to make them the other day when I ate Sweet Potato Bread, the taste of which reminded me of potato dough usually used for making gnocchi and plum dumplings.

I am so glad I found an alternative to regular potato gnocchi that is a more suitable for diabetics and equally tasty.

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White Sweet Potato Gnocchi

White Sweet Potato Gnocchi

Course: Side Dish

Cuisine: Italian

Keyword: white sweet potato gnocchi

Servings: 3

Author: dieTTaste

Ingredients

• 1 pound white sweet potatoes
• 1/3 cup ricotta cheese
• 1 egg yolk
• 1/2 teaspoon salt
• a pinch of nutmeg
• black pepper
• 3/4 cup all-purpose flour

Instructions

1. Bake or boil sweet potatoes (whole, with skin) until tender. Let cool, peel and mash (you will get about 1 cup mash).
2. Add the ricotta cheese, egg yolk, salt, nutmeg and pepper and mix well.
3. Add flour, about 1/2 cup at a time, to create a soft but workable dough.
4. Roll part of the dough into a 1-inch roll on a lightly floured counter. Cut the roll into 1-inch pieces.
5. Do the same with the rest of the dough.
6. Cook gnocchi in a large pot of salted water until they rise to the surface. Remove them with a slotted spoon.