Sweet potato & carrot gnocchi^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Sweet potatoes |
| 3 | Young carrots | |
| ¼ | cup | Lowfat yogurt |
| 7 | tablespoons | (to 8) flour |
| dash | Pepper | |
| ¼ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cumin |
| 3 | Egg whites | |
| ¼ | cup | Parmesan cheese |
| 1 | cup | Chicken stock |
| Boiling water | ||
| Chopped parsley for garnish | ||
Directions
Bake and peel potatoes. Steam carrots. Puree in food processor. Add yogurt and flour and combine. Add pepper, nutmeg, cumin, egg whites and cheese and process to combine. Shape into mini egg shapes with wet hands. Drop in boiling water. When they rise to the top, boil 3-4 minutes, until tender. Heat stock, pour over gnocchi and serve sprinkled with parsley.
Per serving: Calories: 213 Protein: 10g Carbohydrates: 38g Fat: 2g Sodium: 165mg Cholesterol: 1mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-04-95