Sweet Potato Gnocchi

Featuring: Adding sweet potato to this classic Italian recipe boosts the "eye health" nutrition. The carotenoids in the sweet potato are powerful antioxidants essential for our eye health. Betacarotene helps protect your cornea (the surface of the eye) and allows us to see under conditions of low light. Lutein and zeaxanthin prevent macular degeneration.

Serve on its own or alongside roast chicken and steamed veggies. 
Serves 4-6

Ingredients

  • 1 sweet potato (approximately 454g)
  • 1 clove garlic, minced
  • ½ tsp nutmeg
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 1–2 tbsp olive oil
  • ¼ cup parmesan cheese (for garnish)
  • Freshly ground black pepper (optional)

Method

  1. Preheat oven to 375°F. Wash and dry the sweet potato. Poke holes with a fork and bake on a parchment-lined sheet for ~60 minutes, or until soft. Let cool.
  2. Peel the cooled sweet potato and mash the flesh in a medium bowl. Add garlic, salt, nutmeg, and egg. Mix well.
  3. Add flour gradually (about ½ cup at a time), mixing until a soft, pliable dough forms. Adjust flour as needed—dough should not be too sticky or too dry.
  4. Bring a large pot of water to a boil.
  5. On a floured surface, divide dough into 8 portions. Roll each into a long rope and cut into ~1-inch x ½-inch pieces. A clean plastic card works well for cutting.
  6. Gently drop gnocchi into boiling water, stirring occasionally. Cook for 5–6 minutes or until pieces float. Remove with a slotted spoon.
  7. Toss cooked gnocchi with olive oil. Garnish with parmesan cheese and freshly ground pepper, if desired.

Beta-carotene (Vitamin A)