Sweet potato gnocchi are a delicious alternative to traditional pasta, with their sweet flavor and soft, melt-in-your-mouth texture.
Ingredients
- 1 cup sweet potato (batata/boniato/camote) purée
- 1 egg
- ½ cup sweet potato flour or plantain flour
- Salt to taste
- Pepper to taste
- A pinch of nutmeg
Preparation
- In a bowl, mix the sweet potato purée with the egg, then add the flour and continue mixing.
- To check if the amount of flour is sufficient, form a couple of gnocchi and cook them.
- If they lose their shape or fall apart in the water, add more flour and mix again.
- Take small portions and, with a bit of flour to help, roll the dough into thin, long ropes.
- Cut the gnocchi and, if desired, roll each one over the tines of a fork or a gnocchi board, pressing gently with your thumb (optional — they can be cooked without shaping).
- In a large pot with plenty of boiling water and a bit of sea salt, add the gnocchi in two batches using a spatula.
- You’ll know they’re ready when they rise to the surface.
- Remove them with a slotted spoon and serve.
- Note: You can serve them with natural tomato sauce, which should already be hot and ready (the sauce waits for the pasta, not the other way around).
Did you know?
El gluten es un problema para aquellos que tienen un genotipo específico que los predispone padecer de enfermedad celíaca.
Carbohydrates: 50 g
Protein: 8 g
Fat: 2 g
Fiber: 4 g
Vitamin A: 141% of the recommended daily value
Vitamin C: 3% of the recommended daily value
Calcium: 2% of the recommended daily value
Iron: 6% of the recommended daily value
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