

Sweet potato gnocchi

Ingredients:
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1kg of sweet potatoes
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250g wholemeal plain flour
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Good grating of fresh nutmeg
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Black pepper
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Smattering of finely grated, low fat, strong, hard cheese
Method:
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Bring a large pan of water to the boil.
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Boil the sweet potatoes whole until tender and yielding in the middle. Mine were quite round and it took about 25-30 minutes.
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Once soft, drain and allow to cool.
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Peel back the skins, they'll come away very easily.
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In a bowl, mash the potatoes with a fork and mix in the flour and the spices until it forms a dough.
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Sprinkle some more flour on the worktop to prevent it sticking and roll the dough into a long sausage.
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Slice into little nuggets, and use the tines of a fork to press indents into each one.
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Boil a fresh pan of water and toss the gnocchi in. They'll be cooked when they're floating up on the surface. It'll take two or three minutes.
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Serve sprinkled with cheese with a rich ragu on top and lots of fresh herbs or spinach.
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Leftovers: toss them in a teaspoon of oil and bake until crispy.
Serves 4

Health
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There is no fat in this dish, which will form the main part of a meal.
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Wholegrains can help lower cholesterol and are extremely filling They help to add a toothsome nuttiness to the dish.
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Sweet potatoes are a great source of fibre (see below!) and also of potassium.
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Nutritional summary:
Calories 315
Total Fat 1.3g (2%)
Saturated Fat 0.1g (1%)
Cholesterol 0mg (0%)
Sodium 17mg (1%)
Total Carbohydrate 68.5g (25%)
Dietary Fibre 11.6g (41%)
Total Sugars 1.2g
Protein 7.6g
