baby1
03-23-2014, 10:20 PM
2113
Serves: 4, plus 4 cups leftover sauce
Hands-on time: 1 hour, 30 minutes
Total time: 2 hours
INGREDIENTS:
1 large sweet potato
2 medium Russet or Idaho potatoes
2 cups plus 2 tbsp whole-wheat flour, divided, plus additional flour for dusting on hands and cookie sheets
Olive oil cooking spray
1 medium yellow or white onion, diced
1 stalk celery, diced
2 medium carrots, diced
1 lb lean ground turkey breast
1 cup skim milk
1 28-oz can no-salt-added crushed tomatoes
1 6-oz can tomato paste
1 tsp dried Italian seasoning
2 tbsp fresh basil, minced
Sea salt and fresh ground black pepper, to taste (optional)
INSTRUCTIONS:
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 puree 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 saute 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.
Nutrients per serving (1 cup sweet potato gnocchi and 1 cup sauce): Calories: 430, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 79 g, Fiber: 13 g, Sugars: 10 g, Protein: 27 g, Sodium: 410 mg, Cholesterol: 30 mg
LEFTOVER LOVE:
This recipe makes about 8 cups of our light Bolognese Sauce – 4 cups more than you’ll need. Use the extra sauce as a topping for your own homemade pizza.
Serves: 4, plus 4 cups leftover sauce
Hands-on time: 1 hour, 30 minutes
Total time: 2 hours
INGREDIENTS:
1 large sweet potato
2 medium Russet or Idaho potatoes
2 cups plus 2 tbsp whole-wheat flour, divided, plus additional flour for dusting on hands and cookie sheets
Olive oil cooking spray
1 medium yellow or white onion, diced
1 stalk celery, diced
2 medium carrots, diced
1 lb lean ground turkey breast
1 cup skim milk
1 28-oz can no-salt-added crushed tomatoes
1 6-oz can tomato paste
1 tsp dried Italian seasoning
2 tbsp fresh basil, minced
Sea salt and fresh ground black pepper, to taste (optional)
INSTRUCTIONS:
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 puree 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 saute 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.
Nutrients per serving (1 cup sweet potato gnocchi and 1 cup sauce): Calories: 430, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 79 g, Fiber: 13 g, Sugars: 10 g, Protein: 27 g, Sodium: 410 mg, Cholesterol: 30 mg
LEFTOVER LOVE:
This recipe makes about 8 cups of our light Bolognese Sauce – 4 cups more than you’ll need. Use the extra sauce as a topping for your own homemade pizza.