Main Dishes

Sweet Potato Gnocchi

(8 servings.)

11/2 cups all-purpose flour
3/4 cup soy flour
11/4 teaspoons salt
1/2 teaspoon Sweet'N Low® zero calorie sweetener
1/4 teaspoon nutmeg
1 cup cooked, mashed sweet potato
3/4 cup grated Parmesan cheese
1/2 cup fat free Ricotta cheese

Chunky Tomato Sauce

(2 cups)

1/3 cup finely chopped onion
1 clove garlic, crushed
2 teaspoons canola oil
1 can (14 oz.) diced tomatoes
1/3 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon Sweet'N Low® zero calorie sweetener
Generous dash black pepper

In medium bowl, combine all-purpose flour, soy flour, salt, Sweet'N Low zero calorie sweetener and nutmeg.

In large bowl, blend sweet potato, Parmesan and Ricotta cheeses, blending thoroughly. Slowly add flour mixture to potato mixture, blending and kneading in flour until soft dough forms; divide dough into 4 equal pieces.

On lightly floured surface, roll each piece into 12-inch long log (about 1 inch in diameter). Cut each log into 1-inch pieces; flatten slightly with tines of fork.

In large pot, bring water to boil; drop gnocchi pieces into boiling water and cook for about 5 minutes or until tender. Remove with slotted spoon and drain.

Serve hot topped with Chunky Tomato Sauce. Makes 8 servings.

Chunky Tomato Sauce:

In medium saucepan, sauté onion and garlic in oil until tender. Add remaining ingredients, stirring well.

Cover and cook over medium-low heat for 15 minutes, stirring occasionally. Makes 2 cups.

Per Serving:

220 calories, 33 g carbohydrates, 12 g protein, 4 g fat, 1 g saturated fat, 9 mg cholesterol, 700 mg sodium, 4 g dietary fiber