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Whole Wheat, sweet potato Gnocchi April 11, 2011

Posted by frizzybaker in Dinner, Recipes.

I posted on gnocchi a while back when I made “Gnocchi with Kale and White beans.” I decided to challenge myself and make my own gnocchi’s. I found this recipe in the cookbook Double Delicious by Jessica Seinfield (yes, Jerry Seinfield’s wife!). Her cookbook is fascinating because she incorporates vegetable purees into dishes that normally would not have the added nutrients of a vegetable. And since I am forever trying to sneak vegetables into my husband’s diet (and mine as well!) I find this book brilliant.

Whole Wheat, Sweet potato Gnocchi

1 (15oz) container part-skim ricotta cheese
– 1/2 cup sweet potatoes puree (approx 1 large sweet potatoes) *
– 1 large egg
– 1 large egg white
– 1/4 cup parmesan
1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup whole-wheat pastry flour **
– 1 cup all-purpose flour

* See at bottom of post how to puree a sweet potato

** I didn’t have whole wheat pastry flour available when I decided to make these. I did some research on the net found this:

“Whole Wheat Pastry Flour is lighter than regular whole wheat flour.  It’s lighter because it only uses the soft center of the wheat berry (called the germ) which has is less protein and gluten.  Being lighter, it works well for light and fluffy baking like cakes and pastries.

Regular whole wheat flour uses the whole wheat grain (germ, endosperm and bran) so it’s heavier and a bit darker.  This naturally has more protein and fiber.  It’s very good for heavier baked goods like breads.

You certainly can use regular, whole wheat flour instead of whole wheat pastry flour.  It’s like using All Purpose flour instead of bread or cake flour.  The difference will be in the rising and heaviness of the baked item.  Pastry flour makes food less “chewy” than regular flour.” (source)

I actually prefer chewy and dense gnocchi – so I decided to “refine” my whole wheat flour by blending it in a food processor. Bottom line, if you don’t have WW pastry flour, just use regular whole wheat flour!

1. In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once.

2. Mix with a wooden spoon until the flour is absorbed, the puree is well combine, and a soft sticky dough forms.

3. Cover 2 baking sheets with waxed paper or aluminum foil. On a lightly floured surface, roll the dough into a log measuring about 12inches length and 1-inch thick. Cut pieces of dough off and form into little dough balls. Transfer to the baking sheet.

4. Fill a 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so they don’t stick together) and gently stir. Cook until pasta is tender and no longer translucent in the center, 4-6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a serving dish or prepare them for “Gnocchi with Kale and White beans.”

Pureed Sweet Potato

1. Chop up the sweet potato, do not peel. You can do one of two things: steam it for 40-45 minutes or roast it at 400F for 50-60 minutes.

2. Scoop out the flesh and puree in a food processor or blender until creamy. Makes approx 1/2 cup puree


1. Gigi - April 12, 2011

Sounds very creative.

2. Nicole - April 12, 2011

Great post. I’ve never used that cookbook but have heard of it. I saw Jessica Seinfeld on Oprah when the book came out and loved the concept.

frizzybaker - April 13, 2011

I love it too. I recently made mac’n cheese with cauliflower puree! By using the cauliflower as filling, there is less cheese required but there is still that creamy, cheesey, taste. I’ll be posting that soon.

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