SWEET POTATO GNOCCHI WITH LIGHT BOLOGNESE SAUCE

Sweet Potato Gnocchi With Light Bolognese Sauce image

This recipe is from Clean Eating magazine. I just love gnocchi, and love sweet potatoes, so this has to be a winning combo!

Provided by Shelby Jo

Categories European

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

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)

Steps:

Preheat 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.
To 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.
While 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.
To 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.
Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
Pour 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.
To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.

Nutrition Facts : Calories 602, Fat 3.5, SaturatedFat 0.8, Cholesterol 71.6, Sodium 748.2, Carbohydrate 102.8, Fiber 17.2, Sugar 10.5, Protein 47.2