Sweet Potato Gnocchi with Vegetables

By Gabrielle Hungate a recent ASU Nutrition Student

This is a recipe that is something that has become a staple in my home. It is can be made, gluten, free, and vegan or vegetarian. It has all of the right components, such as texture, flavor, protein, fiber, and carbohydrates. The gnocchi can be made homemade or packages, although homemade is recommended.

Sweet Potato Gnocchi

2 (8 ounces) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour(or gluten-free flour)
Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.

Remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have a soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Vegetable Mixture

1 head of broccoli chopped

2 Red Pepper chopped

2 vegetarian or traditional sausages

1 cup of organic corn

1 cup of organic peas

Saute mixture with 1 tablespoon of olive oil and add salt and pepper for tasting. Add in gnocchi and add in tomato sauce, pesto or alfredo sauce. All sauces are a great addition!

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