I found this recipe on from Tasty Kitchen through Pinterest and couldn’t wait to give it a try. I have always been a big fan of gnocchi and was excited to try out the sweet potato version.
When I was younger my dad learned about the Atkins diet and he still follows some of the principle,s such as avoiding foods with high G.I. Regular potatoes are a no-go but he does eat sweet potato.
The recipe did not take too long to make even though I double it for my family. We had a little extra which I put in the fridge and hopefully will survive another day!
Also my photography skills need some work…
Prep Time: 30 Minutes
Servings: 4 – 6
For the Gnocchi
- 1 pound Sweet Potatoes
- 6 ounces, fluid Ricotta Cheese
- 1/2 cups Parmesan Cheese, Finely Grated
- 1 Tablespoon Golden Brown Sugar, Packed
- 1 teaspoon Salt
- 1/4 teaspoon Nutmeg, Freshly Ground
- 1-3/4 cup All-Purpose Flour
For the Sauce
- 2 cups Milk, Heated
- 1/4 whole Onion
- 2 cloves Garlic
- 3 whole Sage Leaves
- 3 Tablespoons Unsalted Butter
- 3 Tablespoons All-Purpose Flour
- 1 cup Gouda Cheese (Shredded)
- Salt and Freshly Ground Pepper, To Taste
Line a large baking sheet with parchment paper. Place sweet potatoes on a plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into a medium bowl and mash; transfer 1 1/2 cup to a large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until a soft dough forms.
Turn dough out onto a floured surface; divide into 3 equal pieces. Rolling between your palms and the floured work surface, form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over the tines of a fork to indent. Transfer to the baking sheet.
Bring a large pot of water to boil; add 1 tablespoon salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to a clean rimmed baking sheet. Cool completely.
In a small sauce pot combine milk, onion, garlic and sage. Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil. Remove pan from heat and let stand for 10 minutes. Remove and discard onion, garlic and sage leaves. Cover to keep warm.
In a saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring, until blended, 1 minute.
Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon—it should leave a clean track.
Strain the sauce into an clean saucepan. Whisk in the shredded Gouda cheese. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Pour sauce over gnocchi and serve.
When cutting the strips, I found that cutting into 20 resulted in very large gnocchi, next time I would make the pieces smaller.
I didn’t figure out the nutritional information for this recipe, but the gnocchi is definitely a healthy option. The sauce has a lot of cheese and is probably very high in fat and calories, but is otherwise decent (milk instead of some sort of cream).