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Receta sweet potato gnocci (yam is better)

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this recipe from jessica seinfeld's site somewhere, her recipe calls for sweet potato, but i LOVE baby yams, baked in the oven till browned and almost burned then spooned out of peel. yuuuum

Ingredientes

Cost per serving $0.11 view details
  • Prep: 40 minutes
  • Total: 50 minutes
  • Yield: Serves 6
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1/2 cup sweet potato puree
  • 1 large egg
  • 1 large egg white
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole-wheat pastry flour, plus 1/4 cup to roll out the dough
  • 1 cup all-purpose flour
  • 1 (24-ounce) jarred pasta sauce, heated or at room temperature

Direcciones

  1. In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well-combined, and a soft sticky dough forms.
  2. Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly-floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 12-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.
  3. Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 6 servings
Calories 139  
Calories from Fat 31 22%
Total Fat 3.52g 4%
Saturated Fat 1.58g 6%
Trans Fat 0.0g  
Cholesterol 74mg 25%
Sodium 354mg 15%
Potassium 64mg 2%
Total Carbs 19.87g 5%
Dietary Fiber 1.0g 3%
Sugars 1.02g 1%
Protein 6.75g 11%
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