Vegetarian

White Sweet Potato Gnocchi with Basil and Parsley takes 60 minutes to prepare.

White Sweet Potato Gnocchi with Basil and Parsley takes 3 minutes to cook.

White Sweet Potato Gnocchi with Basil and Parsley makes 8 servings.

The ingredients for White Sweet Potato Gnocchi with Basil and Parsley are:

3 large Japonese Sweet Potatoes
2 Cups whole wheat flour (I use white, king arthur)
1 large egg
1 bunch parsely
1 bunch basil
1 tbs salt
4 cups water

Here is how you make White Sweet Potato Gnocchi with Basil and Parsley:

Pierce sweet potatoes and cook in microwave according to cook time for potatoes. (Peel and boil them if you don't have a microwave)While the potatoes are cooking, mince the basil and parsely.Place the water in a large pot. Add olive oil and pinch of salt. Heat the water for the gnocchi.Once the potatoes are cooked, peel their skins complety. Place in a large bowl and add the chopped herbs. Mash the herbs and potatoes with a masher or ricer. Make sure all lumps are smoothed.Push the mash to the sides of the bowl,creating a well in the center. Pour flour on top of mash. Break the egg into the well. Add the salt to the egg. Beat the egg with a fork. Once the egg is beaten, slowly incorporate the flour and mash into the egg with a fork, mixing the dough. Once the dough comes together, place the ball onto a floured surface and knead, for five minutes. Add flour as needed.Break the dough into six balls. Roll the balls into slim logs. Remember, the gnocchi will grow in size once added to the water. Cut the gnocchi to the size of your liking.Add gnocchi to boiling water and cook until they rise to the surface, about 2-3 minutes. Remove with slotted spoon.Freeze left over gnocchi.Number of Servings: 8Recipe submitted by SparkPeople user CBIANCO1.

The nutritional information for White Sweet Potato Gnocchi with Basil and Parsley is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 169.8

• Total Fat: 1.9 g
• Cholesterol: 26.6 mg
• Sodium: 599.8 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 5.4 g
• Protein: 5.8 g