Sweet Potato Gnocchi

• 2 large sweet potatoes (about 1 3/4 pounds total)
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• About 1 1/2 cups whole-wheat pastry flour, such as Whole Foods 365 Everyday Value
• 1 cup low-fat, low-sodium chicken broth
• 4 garlic cloves, minced
• 4 cups small broccoli florets
• 1/2 cup 0% Greek yogurt
• 1/2 cup grated Parmigiano-Reggiano cheese

1. Prick the skin of the sweet potatoes with a fork and microwave them on high for 12 minutes, turning them once halfway through, until they are completely cooked.
2. Allow the sweet potatoes to cool slightly and then scoop the flesh (there should be 1 3/4 cups) into a food mill or potato ricer until smooth.
3. Dispense into a bowl and season the potato mixture with the nutmeg and salt and pepper to taste.
4. Next, mix in the whole-wheat pastry flour 1/2 cup at a time until a soft, pliable but not tough dough is formed.
5. You will probably use about 1 cup of flour.
6. Fill a pastry bag fitted with a large plain tip with the gnocchi dough (alternately, cut the bottom 1/4-inch off the corner of a resealable plastic bag and fill with the sweet potato mixture.
7. Invert a nonstick baking sheet so that the bottom is facing up.
8. Pipe lines of the dough, about 3/4 inch to 1 inch thick, directly onto the baking sheet.
9. Space the dough lines at least 1 inch apart.
10. Once you have piped all of the dough, place the sheet in the freezer and freeze the dough until it is firm, up to 30 minutes.
11. Use a chefs knife to cut through the dough at 1 inch intervals to make the gnocchi.
12. Roll the frozen gnocchi in a little of the whole-wheat flour and transfer them to another baking sheet that has been sprinkled with some whole-wheat flour.
13. Wrap the gnocchi with plastic wrap.
14. Refrigerate the gnocchi for one day or freeze in a sealed plastic bag for up to two weeks.
15. Bring a very large pot of salted water to a boil.
16. Meanwhile, in a large skillet, bring the broth and garlic to a boil over high heat.
17. Add the broccoli to the skillet.
18. Season with salt and pepper to taste, cover, and cook until tender, about 3 minutes.
19. When the water comes to a rolling boil, add the gnocchi and stir gently with a rubber spatula to keep them from sticking to one another.
20. Cook the gnocchi just until they rise to the surface, 4 to 6 minutes; then drain.
21. Transfer the hot broccoli to a large bowl.
22. Stir in the yogurt until the mixture is creamy.
23. Add the gnocchi and the cheese to the bowl, and toss gently to coat.
24. Season with salt and pepper to taste, if desired, and serve.
25. Fat: 58g (before), 4.0g (after)
26. Calories: 1,030 (before), 348(after)
27. Protein: 17g
28. Carbohydrates: 65g
29. Cholesterol: 9mg
30. Fiber: 11g
31. Sodium: 562mg

sweet potatoes, nutmeg, salt, pastry flour, lowfat, garlic, broccoli florets, yogurt, cheese

Taken from www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-374977 (may not work)