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1
Prick the skin of the sweet potatoes with a fork and microwave them on high for 12 minutes, turning them once halfway through, until they are completely cooked.
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2
Allow the sweet potatoes to cool slightly and then scoop the flesh (there should be 1 3/4 cups) into a food mill or potato ricer until smooth.
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3
Dispense into a bowl and season the potato mixture with the nutmeg and salt and pepper to taste.
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4
Next, mix in the whole-wheat pastry flour 1/2 cup at a time until a soft, pliable but not tough dough is formed.
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5
You will probably use about 1 cup of flour.
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6
Fill a pastry bag fitted with a large plain tip with the gnocchi dough (alternately, cut the bottom 1/4-inch off the corner of a resealable plastic bag and fill with the sweet potato mixture.
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7
Invert a nonstick baking sheet so that the bottom is facing up.
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8
Pipe lines of the dough, about 3/4 inch to 1 inch thick, directly onto the baking sheet.
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9
Space the dough lines at least 1 inch apart.
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10
Once you have piped all of the dough, place the sheet in the freezer and freeze the dough until it is firm, up to 30 minutes.
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11
Use a chefs knife to cut through the dough at 1 inch intervals to make the gnocchi.
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12
Roll the frozen gnocchi in a little of the whole-wheat flour and transfer them to another baking sheet that has been sprinkled with some whole-wheat flour.
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13
Wrap the gnocchi with plastic wrap.
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14
Refrigerate the gnocchi for one day or freeze in a sealed plastic bag for up to two weeks.
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15
Bring a very large pot of salted water to a boil.
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16
Meanwhile, in a large skillet, bring the broth and garlic to a boil over high heat.
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17
Add the broccoli to the skillet.
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18
Season with salt and pepper to taste, cover, and cook until tender, about 3 minutes.
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19
When the water comes to a rolling boil, add the gnocchi and stir gently with a rubber spatula to keep them from sticking to one another.
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20
Cook the gnocchi just until they rise to the surface, 4 to 6 minutes; then drain.
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21
Transfer the hot broccoli to a large bowl.
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22
Stir in the yogurt until the mixture is creamy.
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23
Add the gnocchi and the cheese to the bowl, and toss gently to coat.
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24
Season with salt and pepper to taste, if desired, and serve.
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25
Fat: 58g (before), 4.0g (after)
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26
Calories: 1,030 (before), 348(after)
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27
Protein: 17g
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28
Carbohydrates: 65g
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29
Cholesterol: 9mg
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30
Fiber: 11g
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31
Sodium: 562mg
