NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (150g)

0.75 cup Low-Fat Ricotta Cheese (approx. 150g)

1 large Egg

0.25 cup Whole Wheat Flour (30g)

0.25 cup Fresh Basil (chopped)

1 teaspoon Olive Oil

Salt & Pepper to taste

0.25 teaspoon Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F. Pierce the sweet potato with a fork, lightly rub with a drizzle of olive oil, and sprinkle a pinch of salt.

• 2

  Roast the sweet potato on a baking sheet for about 40-45 minutes until it is tender. Once done, allow it to cool slightly, then peel and mash until smooth.

• 3

  In a large mixing bowl, combine the mashed sweet potato with the ricotta cheese, egg, whole wheat flour, garlic powder, salt, and pepper. Mix until a soft dough forms.

• 4

  On a lightly floured surface, gently roll portions of the dough into long ropes approximately 1/2 inch in diameter. Cut each rope into 1-inch pieces to form the gnocchi.

• 5

  Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are ready when they float to the surface (approximately 2-3 minutes). Remove with a slotted spoon.

• 6

  Toss the cooked gnocchi with fresh chopped basil, a tiny drizzle of olive oil, and additional salt and pepper if desired. Serve warm.