4 Serves
50 Mins
In a food processor, combine the mashed sweet potato, egg, and salt until smooth.
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FrenchVitamin E
1 mg / 15 mgVitamin K
270 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
95 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
524 mg / 4,700 mgSodium
2033 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Transfer the mixture to a large bowl and gradually incorporate the flour, kneading until a smooth, non-sticky dough forms.
Divide the dough into eight portions. On a floured surface, roll each piece into a rope and cut into small segments, pressing each with a fork to create ridges.
Bring a large pot of salted water to a boil and cook the gnocchi for 2-3 minutes until they float to the surface, then drain.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cooked gnocchi, sautéing until golden brown.
Deglaze the pan with white wine, stir in the fresh sage, and season with salt and pepper before serving.
35
g39
g21
g
Italian