Sweet Potato Gnocchi

Ingredients

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup fat free Ricotta cheese
• 3/4 cup grated Parmesan cheese
• 1 cup cooked, mashed sweet potato
• 1/4 teaspoon nutmeg
• 1/2 teaspoon Sweet'N Low zero calorie sweetener
• 1 1/4 teaspoons salt
• 3/4 cup soy flour

Chunky Tomato Sauce

• 1/4 teaspoon Sweet'N Low zero calorie sweetener
• 1/4 teaspoon salt
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/3 cup water
• 1 can (14 oz.) diced tomatoes
• 2 teaspoons canola oil
• 1 clove garlic, crushed
• 1/3 cup finely chopped onion
• Generous dash black pepper

Preparation

Ingredients

In medium bowl, combine all-purpose flour, soy flour, salt, Sweet'N Low zero calorie sweetener and nutmeg.

In large bowl, blend sweet potato, Parmesan and Ricotta cheeses, blending thoroughly. Slowly add flour mixture to potato mixture, blending and kneading in flour until soft dough forms; divide dough into 4 equal pieces.

On lightly floured surface, roll each piece into 12-inch long log (about 1 inch in diameter). Cut each log into 1-inch pieces; flatten slightly with tines of fork.

In large pot, bring water to boil; drop gnocchi pieces into boiling water and cook for about 5 minutes or until tender. Remove with slotted spoon and drain.

Serve hot topped with Chunky Tomato Sauce. Makes 8 servings.

Chunky Tomato Sauce

In medium saucepan, saut onion and garlic in oil until tender. Add remaining ingredients, stirring well.

Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Makes 2 cups.