Sweet Potato Gnocchi With Tomato And Basil

1. 1

   Cook the unpeeled sweet potatoes in boiling water. Remove from heat, peel, and mash with a fork. Let cool.

2. 2

   Heat a saucepan with olive oil, and saute onion and minced garlic, until onion is translucent.

3. 3

   Add the tomatoes, a few basil leaves, and salt, and let cook slowly, until tasty. Set aside.

4. 4

   Add to the sweet potato the yolks and egg whites, 1 tablespoon of Parmesan cheese, pepper, and nutmeg, and gradually the flour until it is pliable (the less flour, the better).

5. 5

   Bring to a boil a pot of water.

6. 6

   Use a knife to cut, and the shape rolls with the dough. Once the water boils, add the gnocchi, and when they float, remove from water, and mix with the tomato sauce.

7. 7

   Serve plain, sprinkled with Parmesan cheese or as a side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.