This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"England has three sauces and three hundred and sixty religions, whereas France has three religions and three hundred and sixty sauces." -Talleyrand, French Diplomat
Gnocchi makes a fantastic meal. The light pillows of potato are the perfect vehicle for almost any sauce. I love this version with yams because it is slightly sweet at the same time. It's great for you, too, having 7 grams of fiber. It's a great one to get the kids involved in making because it's so much fun to roll out the gnocchi.
Servings: 2 | Serving size: 10 gnocchi
Cooking Time: 45 Minutes
This recipe can easily be multiplied by 2. Leftovers are fair at best. I have kept the gnocchi refrigerated overnight, but they are not as good as when fresh.
Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed yams until very tender (about 20 minutes). Remove the steamer basket and allow the yams to cool until they are no more than warm to the touch.
Force all of the steamed yams through a potato ricer into a large mixing bowl. (If you don't have a potato ricer, the yams must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)
Add 3 tablespoons of the all purpose flour to the yams with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add the 2 tablespoons of whole wheat flour and blend well.
Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.
After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of all purpose flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.
Cut the ropes in 1/2 inch pieces (about ten per roll), and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.
Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).
As they float to the top of the water, they are done. Remove them and add to prepared sauce.
Serving size: 10 gnocchi
|Calories 288||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 58g||19%|
|Dietary Fiber 7g||29%|
|Vitamin A 6%||Vitamin C 41%|
|Calcium 4%||Iron 13%|
|Vitamin K 4mcg||Potassium 1245mg|