Sweet potato & carrot gnocchi^

4 servings

Ingredients

Quantity Ingredient
¾ pounds Sweet potatoes
3 Young carrots
¼ cup Lowfat yogurt
7 tablespoons (to 8) flour
dash Pepper
¼ teaspoon Nutmeg
⅛ teaspoon Cumin
3 Egg whites
¼ cup Parmesan cheese
1 cup Chicken stock
Boiling water
Chopped parsley for garnish

Directions

Bake and peel potatoes. Steam carrots. Puree in food processor. Add yogurt and flour and combine. Add pepper, nutmeg, cumin, egg whites and cheese and process to combine. Shape into mini egg shapes with wet hands. Drop in boiling water. When they rise to the top, boil 3-4 minutes, until tender. Heat stock, pour over gnocchi and serve sprinkled with parsley.

Per serving: Calories: 213 Protein: 10g Carbohydrates: 38g Fat: 2g Sodium: 165mg Cholesterol: 1mg

Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 04-04-95

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