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RECIPE
4 INGREDIENTS10 STEPS1HR 35MIN

Sweet Potato Cinnamon Gnocchi

5.0
1 Ratings

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Duke Chops

My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
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A sweeter and fragrant take on an Italian classic. These Gnocchi are easy to make with only 4 ingredients needed but aren't simple in terms of taste and texture. Pair it with some herbs and different kinds of potatoes to experiment.
1HR 35MIN
Total Time

Duke Chops

My name is Aman Dembe, the self-proclaimed Duke of Chopsshire, a haven for food enthusiasts! I like experimenting with foods and different recipes not only to learn something new but also as a way to enrich my palate and yours. Pick a few recipes, use them as instructed or tweak them to your flavour
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Large  Sweet Potato
2 1/2 cups
plus 3 cups as needed
1/2 Tbsp
1/2 Tbsp
Ground Cinnamon

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Nutrition Per Serving

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CALORIES
289
FAT
0.7 g
PROTEIN
7.9 g
CARBS
61.6 g

Author's Notes

Makes up to 6 servings. To store, generously dust the gnocchi with flour, place in a ziplock bag, and store in the freezer for 2-3 weeks. When cooking frozen gnocchi, do not thaw them first! Simply bring water to a boil and add the frozen gnocchi. Let it boil for 6-8 minutes or until the gnocchi starts floating on water.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Wrap the whole Sweet Potato (1) with aluminum foil and poke a few holes to let steam out. Bake for 60-90 minutes.
Step 3
When done, unwrap the potato and set it aside to cool down completely to avoid accumulating moisture.
Step 4
Combine Salt (2 teaspoon), All-Purpose Flour (2 1/2 cup), and Ground Cinnamon (2 teaspoon) in a large bowl and set aside.
Step 5
In another bowl, mash the potato with a fork or use a ricer to break down the potato without producing any lumps.
Step 6
Add the riced/mashed potato into the bowl containing the dry ingredients and mix with a fork to create a dough.
Step 7
Pour out the dough onto a flat lightly floured surface and begin to knead gently. When the dough starts getting wet again, keep adding flour within ¼-½ cup increments. Keep kneading gently until the dough is fully combined, smooth, and not as sticky.
Step 8
Roll the dough into a ball on a lightly floured surface and divide into 8 pieces. Flour your hands regularly and use them to gently roll out the pieces into a “long-cigar” shape.
Step 9
Slice the rolled-out dough into ½-inch gnocchi pillows and dust with extra flour if you’re planning to cook at a later time.
Step 10
To cook the fresh gnocchi, bring water to a boil and add the gnocchi. Let it boil for 2-3 minutes or until the gnocchi starts floating on water.

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Nutrition Per Serving
Calories
289
% Daily Value*
Fat
0.7 g
1%
Saturated Fat
0.1 g
0%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
61.6 g
22%
Fiber
3.5 g
12%
Sugars
1.4 g
--
Protein
7.9 g
16%
Sodium
1228.4 mg
53%
Vitamin D
--
--
Calcium
33.1 mg
3%
Iron
3.6 mg
20%
Potassium
178.8 mg
4%
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