1 hr 30 mins
Shelby Jo's Note:
This recipe is from Clean Eating magazine. I just love gnocchi, and love sweet potatoes, so this has to be a winning combo!
My Private Note
Units: US | Metric
- 1 large sweet potato
- 2 medium russet potatoes or 2 medium idaho potatoes
- 2 cups whole wheat flour, divided, plus additional flour for dusting on hands and cookie sheets
- 2 tablespoons whole wheat flour, divided, plus additional flour for dusting on hands and cookie sheets
- olive oil flavored cooking spray
- 1 medium yellow onions or 1 medium white onion, diced
- 1 stalk celery, diced
- 2 medium carrots, diced
- 1 lb lean ground turkey breast
- 1 cup skim milk
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh basil, minced
- sea salt & freshly ground black pepper, to taste (optional)
- 1Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and purée for 3 minutes or until smooth.
- 2To make gnocchi, put potato purée in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form purée into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile.
- 3While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.
- 4To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and sauté for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.
- 5Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
- 6Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes.
- 7To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.
Browse Our Top European Recipes
You Might Also Like...View All European Recipes
Nutritional Facts for Sweet Potato Gnocchi With Light Bolognese Sauce
Serving Size: 1 (688 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 601.9
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.8 g
- Cholesterol 71.6 mg
- Sodium 748.1 mg
- Total Carbohydrate 102.8 g
- Dietary Fiber 17.1 g
- Sugars 10.4 g
- Protein 47.2 g
The following items or measurements are not included:
dried Italian seasoning